|Serving Size||½ of recipe|
|Total Fat||25 g|
|Saturated Fat||10 g|
|Total Carbohydrate||9 g|
|Dietary Fiber||1 g|
|Marinating time||30 minutes or overnight|
|Lemon juice||½ cup|
|Yellow onion, finely diced (reserve other half for enchiladas)||½|
|Garlic clove, minced||1|
|Black pepper||1 teaspoon|
|Rib-eye steak, cut into 2 pieces||½ pound|
- Combine lemon juice, onion, garlic, cumin, black pepper, and steak in a large plastic zippered bag, and shake to coat steaks. Let marinate at room temperature for 30 minutes (or overnight, and take out of refrigerator 30 minutes before grilling).
- Preheat outdoor grill (or use an indoor grill or stovetop grill pan). Remove the steaks from the marinade and sprinkle with salt. Sear steaks over high heat for 1 minute on each side. Then reduce heat to medium to medium-high, and grill about 4-6 minutes per side, depending on thickness of steak and desired degree of doneness.
4 medium-fat meats; 1.5 vegetables
Toss 1 diced avocado and 1 large seeded and diced tomato in a medium mixing bowl with 1 tablespoon fresh lemon juice, 1 tablespoon chopped cilantro, ½ teaspoon olive oil, ¼ teaspoon salt, and freshly ground pepper to taste. Serve over steaks. Nutrition Info (for ¼ of recipe): 96 calories; 6 g carbohydrate; 1.5 g protein; 8 g fat (1 g sat); 3 g fiber; 156 mg sodium. Exchanges: 2 monounsaturated fats; ½ vegetable.
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