Peppery Steak with Horseradish Cream

Ingredients:

• 1 1/2 lbs. London broil or other sirloin steak (about 1 inch thick)
• 1 tsp. extra-virgin olive oil
• 2 tbsp. cracked black pepper
• 1/2 cup reduced-fat sour cream
• 2 tsp. prepared horseradish
• salt

Makes 4 Servings

1. Rub steak with oil and pepper, pressing pepper into steak; season well with salt. Heat grill pan over medium-high heat or heat oven to broil. Grill or broil steak 5- 6 minutes per side for medium-rare. Transfer to a cutting board and cover loosely with foil to keep warm. Allow meat to rest for 5 minutes before thinly slicing across the grain. 
2. While steak is resting, mixing together sour cream and horseradish; season to taste with salt. Serve horseradish cream with steak. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Grilled steak is so delicious any day of the week. The horseradish cream packs with a pungent heat and it goes great with steak, grilled vegetables and even in salads and sandwiches. I highly recommend adding minced garlic to the steak because garlic always makes everything taste better. 

Beef with Mushrooms and Asparagus

Ingredients:

• 1 1/2 lb. London broil, 1-inch thick
• 4 garlic cloves, minced, divided
• 4 tsp. crushed dried rosemary, divided
• 2 Tbsp. extra-virgin olive oil, divided
• 1 small onion, sliced lengthwise
• 1 lb. asparagus, cut into 2-inch pieces
• 1 lb. white mushrooms, sliced
• 2 tsp. grated lemon zest
• Salt
• freshly ground black pepper

Makes 4 Servings

1. Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1-inch intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm. Heat remaining oil in the same skillet. Add onion and cook, stirring often, for about 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all of the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary, season to taste with salt and pepper.
3. Cut steak into thin slices and serve with the vegetables. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Meat and vegetables make a great meal and you don't have to go to a fancy restaurant ora fast food joint to enjoy this quick and easy meal that is both elegant and delicious. The combination of lemon, roasemary and garlic give this meal a nice Mediterranean flare. You can use any kind of steak in this recipe and your dish will still be tasty. 

Beef with Asparagus and Mushrooms

roilIngredients:

• 1 1/2 lbs. London broil, divided
• 4 garlic cloves, minced, divided
• 4 tsp. crushed dried rosemary, divided
• 2 tbsp. extra-virgin olive oil, divided
• 1 small onion, sliced lengthwise
• 1 lb. asparagus, cut into 2-inch pieces
• 1 lb. white mushrooms, sliced
• 2 tsp. grated lemon zest
• salt
• freshly ground black pepper

Makes 4 Servings

1. Score both sides of steak in a diamond pattern with carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1-inch intervals.  Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm. Heat remaining oil in the same skillet. Add onion and cook, stirring often, for about 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all of the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary, season to taste with salt and pepper.
3. Cut steak into thin slices and serve with the vegetables.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love a really good steak dinner? You can make this elegant and tasty dish any night of the week and everyone will be satisfied. The aromatic flavors of rosemary, garlic and a zesty lemon give an ordinary steak and vegetables a sophisticated bite. If you're 21 or older, don't forget a glass of red wine to make the dinner complete.