Makes 6 servings.
1-1/2 pounds beef
flank steak, fat trimmed, scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green pepper, sliced
Fresh Herb Vinaigrette (recipe follows)
Grill steak over
medium-hot coals to desired degree of doneness, about 20 minutes for medium,
turning steak halfway through cooking time. Slice steak, diagonally across
grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in
shallow serving bowl. Pour dressing over and toss. Serve immediately or
refrigerate several hours and serve chilled.
desired, steak can be broiled rather than grilled for the same amount of time.
Makes about 3/4 cup
1/3 cup red wine
1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons NutraSweet?Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
ingredients in covered jar; shake to mix.
Information (one serving: 1/6 recipe - 3 oz. meat with 2 tablespoons
vinaigrette): 305 calories; 25 g protein; 18 g carb; 16 g total fat; 5 g
saturated fat; 56 mg chol; 3 g fiber; 255 mg sodium.
3 lean meat, 1 starch, 1-1/2 fat.
* Provided for information use only