Main Dishes

Spinach Stuffed Flank Steak with Boiled Green Beans

Elena Lang
August 08, 2014
7

Marinate the steak for 4 to 6 hours or overnight

6
½ cup olive oil
4 garlic cloves, minced (2 teaspoon minced garlic or ¼ teaspoon garlic powder)
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
1 pound flank steak, fat trimmed, halved crosswise and pounded ¼-inch thick
4 cups (about a 10-ounce package) frozen spinach, thawed and squeezed to drain
2 medium tomatoes, chopped
2 tablespoons chopped fresh basil leaves or 2 teaspoon dried basil
1 pound fresh green beans, rinsed, ends trimmed
Sea salt or kosher salt, to taste
Fresh ground black pepper, to taste
In a large resealable bag, combine first 6 ingredients to create marinade; season to taste with salt and pepper. Add steak, seal the bag, turn to coat and refrigerate for 4 to 6 hours or overnight. Discard...
See the full directions on my site
Nutritions

Calories
287

Sodium
166mg
6% DV

Fat
20g
31% DV

Protein
17g
35% DV

Carbs
7g
2% DV

Fiber
2g
10% DV
Diabetic-Friendly Beef Dairy-Free Gluten-Free Broiled Dinner Holidays/Special Occasions High-Fiber Low-Carbohydrate

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Marinated Taro Root

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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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