Grilled Steak and Peppers
480.25 calories/47 grams protein per serving
| 1 1/2 pounds Beef Flank Steak, fat trimmed, scored | 1056 cal | 144.6 protein |
| 1 medium Sweet Onion, cut into small wedges | 46 cal | 1 protein |
| 6 medium Italian Plum Tomatoes, cut into wedges | 11 cal | 0.5 protein |
| 4 Ears Corn, cooked, cut into 1 1/2 inch pieces | 470 cal | 15.5 protein |
| 1 medium Green Pepper, sliced | 33 cal | 1.4 protein |
| Fresh Herb Vinaigrette (click link for recipe) | 305 cal | 25 protein |
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1) Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak haldway through cooking time. Slice steak, diagnolly across grain, into scant 1/4-unch slices. 2) Combine sliced meat and vegitables in shallow serving bowl. Pour dressing over and toss. Serve immediatley or refrigerated. Serve chilled. Optional: If desired, steak can be broiled rather than grilled for the same amount of time! Makes 4 servings. |
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