Sesame-Glazed Beef and Veggie Bowl

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. beef steak
• 1/4 cup diced onion
• 2 cups broccoli florets
• 1/2 cup sugar snap peas
• 1/4 cup reduced-sodium tamari sauce
• 1 tbsp.  sesame oil
• 1 tbsp. minced garlic
• 1/2 cup reduced-sodium beef broth
• 1 tsp. tapioca flour
• 1/4 cup chopped scallions
• 1 tbsp. sesame seeds

Makes 4 Servings

1. In a large skillet, heat the olive oil over medium-high heat. 
2. Pat the beef dry and season it with salt and pepper to taste. Add it to the hot pan and brown it for 3-4 minutes per side. 
3. Remove the beef and set aside, reserving the grease in the skillet. 
4. Reduce the heat to medium. Add the onion to the skillet and cook for 3-4 minutes, until translucent. Add the broccoli florets and cook for another 3-4 minutes, until brown. Add the sugar snap peas and cook for 1-2 minutes. 
5. Meanwhile, in a small mixing bowl whisk together the tamari sauce, toasted sesame oil, minced garlic, beef broth, and tapioca flour until dissolved. Add the sauce to the skillet, stirring to coat the vegetables. Bring the mixture to a boil and then reduce the heat to medium-low. 
6. Cut the steak into small pieces, about 1 inch square, and add it back to the pan, simmering for 5-7 minutes, until the beef is cooked to desired doneness. 
7. Divide vegetables and steak mixture into 4 individual bowls. Garnish with the scallions and sesame seeds and serve. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. If you are craving takeout, put down the phone and make this dish instead. This is a new take on takeout food, steak and vegetables. This dish is a flavorful take on the traditional Asian takeout. Tamari sauce is similar to soy sauce but it's gluten free and less sodium. The homemade sauce is tasty on the beef and the vegetables as well. If you don't have snow peas or sugar snap peas on hand, substitute bell peppers and the meal will be just as filling and flavorful. 

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. 

Seared Steak with Gorgonzola Cream Sauce

Ingredients:

• 1 tbsp. butter, divided
• 1 lb. ribeye beef steak
• 1 tbsp. minced garlic
• 2 tbsp. lemon juice
• 2 tbsp. heavy cream
• 2 tbsp. plain whole-milk Greek yogurt
• 2 tbsp. Gorgonzola cheese
• 2 tbsp. sliced basil leaves

Makes 4 Servings

1. Preheat the oven to 400 F. 
2. Melt 1/2 tablespoon of the butter in a skillet over medium-high heat. 
3. Pat the steak dry and then sprinkle it with salt and pepper to taste. 
4. Add the steak to the melted butter and sear it  for 5-8 minutes per side, until cooked to the desired doneness (about 6 minutes per side for medium rare). 
5. Remove the steak from the pan and allow it to rest for 5-10 minutes. Tent it with foil to keep it warm. 
6. Melt the remaining 1/2 tablespoon pf butter in the same sauté pan over medium heat. 
7. Add the garlic and cook for 1 minute, until fragrant. 
8. Add the lemon juice to the pan and scrape up any browned bits with a wooden spoon. 
9. Add the heavy cream, yogurt, Gorgonzola cheese. Stir to combine. Simmer the sauce on low for 3-4 minutes, until thickened. 
10.  Slice the steak into thin strips, dividing equally between 4 plates and topping each with 2 tablespoons of the cream sauce. Garnish with the sliced basil leaves. 

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who doesn't love a steak once in a while? This steak dinner is quick, easy, and delicious. The cream sauce is quick and easy too and it goes great with the steak and the vegetables of your choice. The sauce can be made up to 4 days in advance and stored in the refrigerator when ready to serve. 

Beef Stroganoff

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 lb. steak, cut in 1-inch pieces
• 1 yellow onion, diced
• 1 garlic clove, minced
• 8 oz. white or baby bella mushrooms, sliced
• 1 cup beef broth
• 1 cup heavy cream
• 1 tbsp. tomato paste
• ½ cup sour cream
• ¼ cup fresh parsley, roughly chopped
• salt
• freshly ground black pepper

Makes 6 Servings

1. Add the olive oil to a large pan over medium heat.
2. Add the steak cubes to the pan and sauté for about 1 minute on each side or until lightly browned.
3. Remove the steak from the pan and set aside on a plate.
4. Using the same pan, sauté the onions, mushrooms and garlic until cooked and onions are transluscent, about 5 minutes.
5. Add the steak back to the skillet. 
6. Add beef broth, tomato paste and heavy cream to the pan and bring to a boil.
7. Turn the heat down and simmer until the steak becomes tender, about 15 minutes.
8. Stir in the sour cream and season with salt and pepper. 
9. Garnish with parsley and serve.

WW POINTS VALUE: ?

Note: This recipe appears on the South Beach Diet website. Beef Stroganoff is a simple and an elegant dish that can be enjoyed by everyone. This version of the dish is Keto friendly and it omits the pasta and rice. This dish is filled with meat and vegetables and is very filling. I added tomato paste to this dish for a extra kick of flavor and it makes the dish more decadent.

Argentinian Grilled Flank Steak with Chimichurri Salsa

Ingredients:

• 2 lb. flank steak
• 1 tbsp. red wine vinegar
• 3 garlic cloves, minced
• 2 tbsp. chopped fresh oregano
• 1 tbsp. freshly ground black pepper
• 1 tbsp. smoked paprika
• 2 tsp. granulated brown sugar
• salt
• freshly ground black pepper
• 1 recipe Chimichurri Salsa

1. Season meat with salt and pepper; let sit for 10 minutes. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside.
2.  Combine vinegar, garlic, oregano, black pepper, paprika, and brown sugar. Rub with marinade and let sit for 1 hour to overnight in the refrigerator. 
3. Remove the steak from the marinade (discard the marinade). 
4. For a charcoal grill, place meat on the rack of and uncovered grill directly over medium coals. Grill the steak for 4-5 minutes per side for medium-rare. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
5. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain. Serve with chimichurri salsa.

Chimichurri Salsa:

• 1 cup fresh Italian parsley, packed
• 1/4 cup fresh cilantro, packed
• 1 tbsp. fresh oregano leaves
• 2 tbsp. shallots, minced
• 3 garlic cloves, peeled and chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp. lemon juice
• 3/4 tsp. dried crushed red pepper
• 1/2 tsp. ground cumin
• salt 
• freshly ground black pepper

1. Finely chop parsley, cilantro, and oregano leaves. Place in a bowl and add remaining ingredients. Mix well.
2. Let sit for at least 2 hours before serving.

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Sonoma Cookbook. This dish is better than what you would order in a steak house or at a nice restaurant. This dish is said to represent the taste of wine country. Chimichurri salsa is an uncooked sauce that hails from Argentina. This sauce is used in cooking and is made of chopped parsley, oregano, minced garlic, olive oil and red wine vinegar. Chimichurri may be brushed, basted, or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests. The steak is absolutely delicious and the chimichurri salsa is delicious. The salsa goes great with potatoes and grilled vegetables as well. If you a re looking for a wine to pair with this dish, a red wine such as syrah, merlot or cabernet from Pursued by Bear Wine. 

Argentina-Style Steak and Sauce

Ingredients:

• 1 cup lightly packed fresh flat-leaf parsley leaves, chopped
• 1/2 cup lightly packed cilantro leaves, chopped
• 1 tbsp. red wine vinegar
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• 1 (1 lb.) top round steak, trimmed
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. Spray grill rack with nonstick spray. Preheat grill to medium-high of prepare medium-high fore using direct method.
2. Meanwhile, to make the sauce, combine parsley, cilantro, vinegar, 1/4 teaspoon of salt, and the pepper flakes in a serving bowl. Add enough cold water to give the mixture a saucy consistency, if needed.
3. Sprinkle steak with remaining 1/4 teaspoon salt and the black pepper. Place steak on grill rack and grill until instant-read thermometer inserted into center of steak registers 145 F for medium, about 6 minutes per side.
4. Transfer steak to cutting board and let stand for 10 minutes. Thinly slice steak across grain into 12 slices. Serve with sauce.

WW POINTS VALUE: 5 pts.

Note: This recipe appear in the WW New Complete Cookbook. This is what I call a restaurant quality meal. Who doesn't love a grilled steak with a homemade sauce once in a while? If you really want to make this meal filling, serve a baked potato and/or grilled vegetables alongside the steak to make the meal complete.

Argentina-Style Steak & Sauce

Ingredients:

• 1 cup lightly packed fresh flat-leaf parsley leaves, chopped
• 1/2 cup lightly packed fresh cilantro leaves, chopped
• 1 tbsp. red wine vinegar
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 red pepper flakes
• 1 (1 lb.) top round steak, trimmed
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (3 slices steak & 1 1/2 tbsp. sauce per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Meanwhile, to make sauce, combine parsley, cilantro, vinegar, oil, 1/4 teaspoon of salt, and the pepper flakes in serving bowl. Add enough cold water to give mixture a saucy consistency, if needed.
3. Sprinkle steak with remaining 1/4 teaspoon  salt and the black pepper. Place steak on grill rack and grill until instant-read thermometer inserted into center of steak registers 145 F for medium, about 6 minutes  per side.
4. Transfer steak to cutting board and let stand for 10 minutes. Thinly slice steak across grain into 12 slices. Serve with sauce

WW POINTS VALUE:  5 pts.

Note: This recipe appears in the WW New Complete Cookbook. If you're craving a steak with flavor, this dish is for you. This steak is so succulent and juicy when it's cooked right. The sauce is spicy and flavorful and it goes great on steak, potatoes and vegetables. I highly recommend adding minced garlic to the sauce because garlic always makes everything taste better.

Grilled T-Bone with Barbecue Sauce

Ingredients:

• 2 tbsp. ketchup or chili sauce
• 1 tbsp. packed dark brown sugar
• 1 tbsp. Worcestershire sauce
•  1 garlic clove, minced
• 2 tsp. coarse-grained Dijon mustard
• 1 tsp. grated peeled fresh ginger
• 1 (1 lb.) lean T-bone steak, trimmed

Makes 4 Servings (3 oz. per serving)

1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. To make barbecue sauce, stir together chili sauce or ketchup, brown sugar, Worcestershire sauce, garlic, mustard, and ginger in a small bowl.
3. Brush some of the sauce on both sides of steak. Place steak on grill rack and grill, brushing with remaining sauce, until instant-read thermometer inserted into side of steak registers 145 F, about 6 minutes per side. Transfer steak to cutting board and let stand 10 minutes before slicing against grain.

WW POINTS VALUE: 9 pts.

 

Note: This  recipe appears in the WW Family Meals Cookbook. If you love BBQ, this dish is for you. The homemade barbecue sauce is absolutely delicious because it's full of spicy flavors. This barbecue sauce is also great on chicken, pork, vegetables and certain kinds of fish. Also, don't forget to season the steak with salt and freshly ground black pepper for extra flavor.





Provencal Beef Stew

Ingredients:

• 1 lb. lean round steak, trimmed and cut into 1-inch chunks
• 1 tsp. extra-virgin olive oil
• 2 cups white mushrooms or cremini mushrooms, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, sliced
• 1 (15 1/2 oz.) can pinto beans, rinsed and drained
• 1 1 /2 cups reduced-sodium beef broth
• 1 (14 1/2 oz.) can crushed tomatoes
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. dried thyme
• 1/4 tsp. freshly ground black pepper

Makes 6 Servings ( 1 1 /4 cups per serving)

1. Put beef in a 5-quart slow cooker.
2. Heat oil in a large skillet over meat heat. Add mushrooms, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add to slow cooker along with carrots and half of beans.
3. Put remaining beans and 1/2 cup of broth in a blender and process until smooth; stir into mushrooms mixture. Add remaining 1 cup broth, the tomatoes, oregano, salt, thyme, and pepper. Cover and cook on high until beef is fork-tender and carrots and softened, 6-7 hours.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call comfort food. Beef stew is a wonderful dish to enjoy year round. You can even enjoy this dish during the hot summer months. You can cook this in your crock pot and let it simmer for the whole day and not worry about clean up afterwards. The French certainly knew their beefy comfort foods and this beef stew certainly reminds you of France. It's loaded with beef, vegetables and herbs which means a lot of flavor. I highly recommend substituting 1/2 cup of burgundy or any French wine in place of the 1/2 cup of beef broth for an authentic Provencal flare. Plus, wine always makes beef taste better.

Grilled Flank Steak with Onions

Ingredients:

• 3 tbsp. red wine vinegar
• 1 tbsp. extra-virgin olive oil
• 2 tsp. dried oregano
• 1 large garlic clove, minced
• 1/4 tsp. freshly ground black pepper
• 1 (1 1/2 lb.) lean flank steak, trimmed
• 3/4 tsp. salt
• 1 large red onion, cut into 1/4-inch rounds

Makes 6 Servings (3 slices steak & 1/3 cup onion per serving)

1. Combine vinegar, oil, oregano, garlic, and pepper in large zip-close plastic bag. Add steak; squeeze out air and seal bag. Turn bag until steak is evenly coated. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours.
2. Meanwhile preheat grill to medium-high or prepare medium-high fire.
3. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon of salt. Spray onion with olive oil nonstick spray and sprinkle with remaining  1/4 teaspoon salt.
4. Place steak on grill rack and grill, turning once, until instant-read thermometer inserted into side of steak registers 145 F, about 12 minutes. Transfer steak to cutting board and let rest 10 minutes.
5. Meanwhile, place onion rounds on grill rack and grill, turning occasionally, until lightly charred and tender, 7-9 minutes. Thinly slice steak against grain into 18 slices and place on platter; place onion on top.

 WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This dinner is a winner and can be enjoyed any night of the week. It's quick and easy to cook, plus it's gluten free. If you're a meat lover, this dish is for you with the grilled onions alongside the steak. Add some grilled vegetables and you will have a colorful and filling dinner.
 

Chard-Topped Steaks

Ingredients:

• 1 slice bacon, chopped
• 4 (4 oz.) beef tenderloin steaks, cut 1 inch thick
• salt
• freshly ground black pepper
• 3 cups very thinly sliced Swish Chard (4 oz.)
• 4 garlic cloves, minced
• 1 cup seeded, chopped tomato
• 2 tsp. chopped fresh thyme
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 Servings

1. In a large skillet cook bacon over medium heat until crisp. Remove from skillet, reserving drippings. Crumble bacon; set aside. Remove skillet from heat; set aside.
2. Preheat broiler. Season steak with salt and pepper. Place steaks on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 12-14 minutes for medium-rare doneness (145 F) or 15-18 minutes for medium doneness (160 F), turning once halfway through broiling time.
3. Meanwhile, in a large skillet cook and stir Swiss chard and garlic in reserved drippings over medium heat for 4-6 minutes or just until tender. Stir in tomato, crumbled bacon, thyme, the 1/8 teaspoon salt and 1/8 teaspoon pepper. To serve, spoon Swiss chard mixture on top of steaks.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the Sonoma Diet Cookbook. This is both an elegant and wonder meal to enjoy any night of the week, It's quick, easy and delicious. If you don't have Swiss chard on hand, use kale and the meal will taste just as delicious. This colorful dinner is filled with so many nutrients you'll forget it's good for you.

Warm Beef Salad

Ingredients:

• 1 1/2 lbs. flank steak, 1-inch thick
• 2 tbsp. fresh lemon juice
• 2 tsp. grated lemon zest
• 1/2 tsp. Dijon mustard
• 2 tbsp. extra-virgin olive oil
• 5 oz. mesclun greens (6 cups)
• 4 plum tomatoes, cut into wedges
• 2 oz.. feta cheese, crumbled (1/2 cup)
• 1 small red onion, thinly sliced and separated into rings

Makes 4 (2-cup) Servings

1. Heat grill to high.
2. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thinly.
3. Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tight and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.
4. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta to serve.

WW POINTS VALUE: 11 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who say fast food is not healthy for you? Fast food tastes great when you know what you're doing and you can cook it yourself. This salad is full of flavor and zest it will fill you up and leave you happy. The steak melts in your mouth with the feta cheese, tomatoes and mixed greens. You can use spinach and/or arugula in this salad as well as goat cheese or gorgonzola cheese and the salad will still have bite. I highly recommend seasoning the steak with salt, freshly ground black pepper and minced garlic to make your steak salad more flavorful.

Roasted Garlic Steak

Ingredients:

• 1 or 2 whole garlic bulb(s)
• 1 tbsp. chopped fresh basil or 1 tsp. dried, crushed
• 1 tbsp. chopped fresh rosemary or 1 tsp. dried, crushed
• 2 tbsp. extra-virgin olive oil
• 1 1/2 lbs. boneless beef ribeye steaks or top sirloin steak, cut 1 inch thick
• 1 tsp. freshly ground black pepper
• 1/2 tsp. kosher salt

Makes 6 Servings

1. Using a sharp knife, cut off the tops 1/2-inch from each garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb(s) whole, remove any loose, papery outer layers.
2. Fold a 20 X 18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulb (s), cut side(s) up, in center of foil square. Sprinkle garlic with basil & rosemary; drizzle with oil. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining edges together to enclose garlic, leaving space for steam to build.
3.  For a charcoal grill, place garlic packet on the rack of an uncovered grill directly over medium coals. Grill about 30 minutes or until garlic feels soft when packet is squeezed, turning garlic occasionally.
4. Meanwhile trim fat from steaks. Season both sides of steaks with salt and pepper; rub in with your fingers. While garlic is grilling, add steaks to grill. For ribeye steaks, grill 11-15 minutes for medium-rare doneness (145 F) or 14-18 minutes for medium doneness (160 F), turning once halfway through grilling. For sirloin steak, grill 14-18 minutes for medium-rare doneness, (145 F) or 18-22 minutes for medium doneness (160 F) turning once halfway through grilling.
5. To serve, cut steaks into 6 serving-size pieces. Remove garlic from foil, reserving oil mixture. Squeeze garlic pulp from garlic cloves onto steaks. Mash pulp slightly with a fork; spread over steaks. Drizzle with reserved oil mixture.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. If you love Italian food or steak, this meal is for you. The aroma of roasted garlic and herbs is so heavenly delicious. Other herbs that can go with this dish can include parsley, oregano or marjoram. I highly recommend using a garlic press because the roasted garlic can get pretty messy. Any kind of steak can work in this dish and the steak will be succulent and juicy. I highly recommend serving baked kale chips or  sautéed vegetables along side this steak for an authentic steakhouse flare.

Grilled Hanger Steak with Chimichurri Sauce

Ingredients:

• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp. red wine vinegar
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. low-sodium beef broth or water
• 2 tbsp. finely chopped shallot
• 1 tbsp. fresh oregano, chopped
• 4 garlic cloves, minced
• 1/2 tsp. fresh lemon juice
• 1/4 tsp. crushed red pepper
• kosher salt
• 1 lb. beef hanger steak
• freshly ground black pepper

Makes 4 Servings

1. For chimichurri sauce, in a small bowl combine parsley, red wine vinegar, olive oil, broth, shallot, oregano, garlic, lemon juice, and crushed red pepper. Season to taste with kosher salt. Cover and let stand at room temperature for 1 hour. ( or chill in the refrigerator for up to 48 hours; let stand at room temperature before using.)
2. Trim fat from steak. Score both sides of steak in a diamond patter by making shallow diagonal cuts at 1-inch intervals. Season meat with kosher salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 12-14 minutes or until medium doneness (140 F). For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above. Serve steak with chimichurri sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This makes a great dinner any night of the week and will bring people to the dinner table. Chimichurri sauce is a traditional sauce from Argentina and is usually packed with fresh herbs and seasonings. You can use any kind or protein such as skirt steak, sirloin steak, pork tenderloin, chicken, turkey, and even some fish. If you're thinking about going out to the local steakhouse, DON'T! Make this for dinner and it will taste just as good and cost just as less.

Citrus Ginger Flank Steaks

Ingredients:

• 1 lb. flank steak, fat removed
• 1 tbsp. fresh lemon juice
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tbsp. pomegranate molasses or agave syrup
• 1 tbsp. minced garlic
• 1/2 tsp. dark sesame oil
• 2 tsp. freshly chopped ginger
• freshly ground black pepper

Makes 4 Servings

1. Season meat with pepper.
2. Combine remaining ingredients in a Ziploc bag and add flank steak. Place in the refrigerator for 1-24 hours.
3. For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 15-20 minutes or until medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
4. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this dish. It's a very easy dish to make and it tastes delicious. The agave nectar or pomegranate molasses caramelize when cooked, so be careful not to let the steak get too dark and bitter. Medium heat is best to cook sweet marinades. This steak is deliciously juicy after it's cooked and perfect any day or night of the week.

Skirt Steak Fajitas with Sweet Onions

Ingredients:

• 1 large Vidalia onion, cut into 3/4-inch slices
• 2 red bell peppers, stems and seeds discarded, peppers quartered
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. skirt steak, trimmed
• 4 (10-inch) whole wheat flour tortillas, warmed
• 1 1/2 cups shredded romaine lettuce
• 1 large tomato, diced
• 3 tbsp. fat-free sour cream
• 2 tbsp. chopped fresh cilantro
• lime wedges

Makes 4 Servings (1 filled tortilla per serving)

1.  Spray grill rack with nonstick spray; preheat grill to medium-high or prepare medium hot fire. Generously coat onion slices and bell peppers with olive oil nonstick spray. Place on grill rack and grill, turning once or twice, until softened and browned, about 8 minutes. Transfer to a cutting board.
2. Meanwhile, combine chili powder, cumin, salt, and black pepper in a small bowl. Sprinkle mixture over both sides of steak. Place steak on grill rack or grill until instant-read thermometer inserted into side of steak registers 145 F for medium, 3-4 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain into 12 slices. Cut onion and bell peppers into strips.
3. Layer each tortilla with 3 slices steak and top evenly with onion, bell peppers, lettuce, tomato, sour cream, and cilantro. Serve with lime wedges.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Mexican food, PUT DOWN THE PHONE! You can make this Mexican classic in 30 minutes or less for a fraction of the cost and twice the flavor. All the meat and vegetables will quickly fill you up and leave you satisfied. You can eat these treats for lunch or dinner any day or night of the week and people will enjoy them. They're perfect when you're watching the game or in for a movie night.

Flank Steak with Sun-Dried Tomato Pesto en Papilotte

Ingredients:

• 1 lb. flank steak, fat removed
• 1 tbsp. extra-virgin olive oil.
• 1 lb. zucchini, cut on bias, 1/4-inch thick
• 8oz. tomatoes, about 8 slices
• 4 tbsp. Sun-Dried Tomato Pesto
• 1 tbsp. chopped basil, chopped
• salt
• freshly ground black pepper
• 4 pieces parchment paper, 15 x 36 inches

Makes 4 Servings

1. Preheat the oven to 400 F. Place 2 baking sheets in the oven on separate shelves.
2. Cut meat in half lengthwise. Cut each lengthwise pieces in half across the middle. Season meat with salt and pepper.
3. Heat a saute pan over high heat. When the pan is smoking hot, add olive oil and meat. Smear meat on both sides and remove from pan. The meat should still be raw but browned on the outside. 
4. Fold each piece of parchment paper in half like a book. Cut into a large heart shape, with the fold at the center of the heart.
5. For each packet: Place the zucchini slices just off center of the fold. Season with salt and pepper. Lay 2 tomato slices on top of zucchini. Place flank steak on top of tomatoes. Spread pesto on top of steak. Sprinkle with basil.
6. Fold the other side of the paper over meat. Starting at the top of heart shape, fold up both edges of parchment, overlapping folds as you move along the edge of the paper. When you reach the end, twist the end several times to secure.
7. Place packets on preheated baking sheets in preheated oven. Bake for 12-15 minutes. Remove from oven and serve immediately. The meat should be medium rare and will need to be sliced across the grain.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This meal takes about 40 minutes to make and it is elegantly delicious. Cooking en papilotte is a French cooking technique that delicately seals the flavors in a steam packet made from either foil or parchment paper. The vegetables add a nice aroma to the steak along with the pesto. I highly recommend seasoning the steak with garlic because garlic always makes everything taste better. You can use any kind of pesto in this recipe and your mel will still be delicious.

 

Flank Steak Stir-Fry with Ginger & Scallions

Ingredients:

• 3/4 cup quick-cooking brown rice
• 3/4-lb. flank steak, trimmed and thinly sliced
• 1 tsp. cornstarch
• 4 tsp. reduced-sodium soy sauce
• 3 tbsp. hoisin sauce
• 1 tbsp. peanut oil
• 1 tbsp. finely grated peeled fresh ginger
• 1/2 large red bell pepper, cut into thin strips
• 1/2 large green bell pepper, cut into thin strips
• 5 scallions, cut into 1-inch pieces
• 1 tsp. toasted sesame seeds

Makes 4 Servings (3/4 cup beef mixture & 1/4 cup rice  mixture per serving)

1. Cook rice according to package directions, omitting salt and fat.
2. Combine steak, cornstarch, and 2 teaspoons soy sauce in a medium bowl and toss to coat. Combine remaining 2 teaspoons soy sauce with hoisin in small bowl.
3. Heat oil in wok or large skillet over medium-high heat until very hot. Add beef and cook, stirring occasionally, just until lightly browned, about 45 seconds. Add ginger and cook 30 seconds. Stir in bell peppers and cook, stirring often, until crisp-tender, about 2 minutes. Add hoisin mixture, stirring, 30 seconds. Remove from heat; stir in scallions and sprinkle with sesame seeds. Divide beef mixture and rice among 4 plates.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call gourmet Chinese food. I've said it once and I'll say it over  and over again: if you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE!! You can make this elegant meal in 20 minutes or less and it will taste just as good as takeout. You can use any cut of beef (porterhouse, sirloin, skirt, etc.) and this meal will be delicious. I highly recommend seasoning the beef with freshly ground pepper as and minced garlic to enhance the flavor. You don't need salt because the soy sauce is already salty. Any kind of vegetable such as broccoli, snap peas, or shitake mushrooms will work just as well too.

Flank Steak with Chimichurri

Ingredients:

• 1 tbsp. Dijon mustard
• 4 tsp. + 1 tbsp. red wine vinegar
• 4 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 1/8 tsp. cayenne pepper
• 1 (1-lb.) flank steak
• 1/2 cup whole cilantro leaves and chopped tender stems
• 1/2 cup whole fresh parsley leaves
• 1 garlic clove peeled
• 1 tsp. ground cumin

Makes 4 Servings

1. Heat the broiler
2. In a small bowl, stir together the mustard, 4 teaspoons of the vinegar, 2 teaspoons of the oil, 14 teaspoon of the salt, the ginger, and half of the cayenne.
3. Place the flank steak on a broiler pan and brush the top with the vinegar mixture. broil 4 inches from the heat, without turning, for about 7 minutes for medium-rare. Remove from under the broiler and leave the steak on the broiler pan. Cover loosely with foil and let stand for 5 minutes.
4. When the steak is broiling, in a blender, combine the cilantro, parsley, garlic, cumin, remaining 1 tablespoon vinegar, remaining 2 teaspoons oil. remaining 1/4 teaspoon salt, remaining cayenne, and 2 tablespoons water. Puree until smooth.
5. Thinly slice the flank steak on an angle against the grain. Divide the steak among 4 plates and top evenly with the chimichurri. Serve warm

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I'll say it again: here's another delicious dinner to kick-start your healthy lifestyle. You can have your steak and eat it too when you're trying to lose weight. Chimichurri is a popular sauce in Argentina and it's often served with steak. Every country has its signature steak dish and Chimichurri Steak is the official steak dish of Argentina. You can make the chimichurri sauce a day ahead and refrigerate it when you're ready to use it. You can also use this sauce on slices of tomato for a Chimichurri tomato salad and it will be delicious. You  can also use sirloin steak in place of the flank steak and the meal will still be yum-o. The Dijon mustard & red wine vinegar marinated on the steak give it an extra kick of flavor. IF the weather is nice, I highly recommend grilling this steak because it will just as tender and juicy. As for the olive oil, you can visit wwwTheImperialOlive.com for a selection to choose from. 

Chili-Rubbed Flank Steak with Sweet Onion Relish

Ingredients:

• 1 1 /2 lbs. flank steak
• 7 tsp. fresh lime juice
• 2 1/2 tsp. chili powder
• salt
• freshly ground black pepper
• 1 medium sweet onion, minced
• 1/3 cup chopped fresh cilantro

Makes 4 Servings

1. Heat the broiler
2. Rub both sides of the steak with 2 teaspoons of the lime juice. Sprinkle both sides with 2 teaspoons of the chili powder and rub it in. Season lightly with salt and pepper. Let sit while you make the onion relish.
3. In a medium bowl, combine the onion, cilantro, remaining 5 teaspoons lime juice and remaining 1/2 teaspoon chili powder (add more chili powder to taste if you'd like).
4. Broil the steak 6 inches from the heat for about 6 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5 minutes before thinly slicing at an angle before the grain.
5. Divide the steak and onion relish evenly among 4 plates and serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This Phase 1 dinner is another great way to kick-start your healthy lifestyle. This steak is full of heat and flavor and the onion relish will cool your taste buds. If the weather is nice, I highly recommend grilling your steak because steak tastes just as good grilled as it does broiled.