|Serving Size||½ of recipe|
|Total Fat||10 g|
|Saturated Fat||2.5 g|
|Total Carbohydrate||4 g|
|Dietary Fiber||0.5 g|
|Marinating Time||30 minutes to overnight|
|Reduced-sodium soy sauce||2 tablespoons|
|Rice wine vinegar||2 tablespoons|
|Sesame oil||2 teaspoons|
|Onion powder||½ teaspoon|
|Fresh ginger, finely chopped||1 tablespoon|
|Green onions, sliced||2|
|Top sirloin steak, cut into two pieces||½ pound|
- Mix together soy sauce, vinegar, oil, onion powder, ginger, and onions in a small bowl. Combine marinade mixture and steaks in a large plastic resealable bag, shake to coat, and refrigerate 30 minutes to overnight, turning at least once.
- Prepare indoor or outdoor grill. Grill steaks 6-8 minutes per side, until they reach desired degree of doneness.
Boil 2 peeled Yukon gold potatoes for 20-25 minutes, until tender. Let cool for a few minutes, then cut them into ½-inch cubes. Gently toss potato cubes with a mixture of 1 tablespoon diced red onion, 1 tablespoon diced dill pickle, 1 tablespoon reduced-fat mayonnaise, and 1 teaspoon Dijon or other brown mustard. Season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 173 calories; 35 g carbohydrate; 3 g protein; 2.5 g fat (0.5 g sat); 3 g fiber; 444 mg sodium. Exchanges: 1.5 starches; 0.5 fat.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.