Latin-American Grilled SteakEn Español (Spanish Version)
Serving Size½ of recipeCalories
25 gSaturated Fat10 gSodium
358 mgTotal Carbohydrate
9 gDietary Fiber1 gProtein
21 gServings2Marinating time30 minutes or overnightIngredientsMeasuresLemon juice½ cupYellow onion, finely diced (reserve other half for enchiladas)½Garlic clove, minced1Cumin1 teaspoonBlack pepper1 teaspoonRib-eye steak, cut into 2 pieces½ poundSalt¼ teaspoonDirectionsCombine lemon juice, onion, garlic, cumin, black pepper, and steak in a large plastic zippered bag, and shake to coat steaks. Let marinate at room temperature for 30 minutes (or overnight, and take out of refrigerator 30 minutes before grilling).Preheat outdoor grill (or use an indoor grill or stovetop grill pan). Remove the steaks from the marinade and sprinkle with salt. Sear steaks over high heat for 1 minute on each side. Then reduce heat to medium to medium-high, and grill about 4-6 minutes per side, depending on thickness of steak and desired degree of doneness.
4 medium-fat meats; 1.5 vegetables
Side Suggestions: Tomato and Avocado Salsa
Toss 1 diced avocado and 1 large seeded and diced tomato in a medium mixing bowl with 1 tablespoon fresh lemon juice, 1 tablespoon chopped cilantro, ½ teaspoon olive oil, ¼ teaspoon salt, and freshly ground pepper to taste. Serve over steaks. Nutrition Info (for ¼ of recipe): 96 calories; 6 g carbohydrate; 1.5 g protein; 8 g fat (1 g sat); 3 g fiber; 156 mg sodium. Exchanges: 2 monounsaturated fats; ½ vegetable.
Side Suggestions: Baked Potatoes