Avoid eating out. When you eat at a restaurant, you are not in full control of the ingredients being used. Added sugar and bad fats, such as hydrogenated oils, are generally used in excess in most restaurants. When eating out, ask questions about the ingredients and avoid obvious high carb ingredients such as bread and pasta.*
Fresh Salad Recipe #30 Steak & Asparagus Salad with French Dressing
Ingredients:
1 1/2 lbbeef flank, tenderloin, sirloin or ribeye, cut into 4 portions
Set your steak on the counter top about an hour before cooking, if possible.
Pre-heat the grill.
Season the steak with salt and pepper.
Over a bowl or large platter, brush your french dressing heavily over the steak. Place it on the grill.
Cut the large head of romaine into quarters, lengthwise.
Snap the hard fibrous stalks off the base of the asparagus spears.
While the steak grills, continue brushing your romaine lettuce and asparagus with more french dressing. You can pull apart some of the romaine leaves and brush between leaves, as well. Season both with a little bit of salt and pepper.
When the steak has been on the grill for about 5 minutes, flip it over and grill for about 5 more minutes (or until desired doneness). When the steak is done, remove it from the grill and allow it to rest.
Add the asparagus to the grill.
Let the asparagus grill for about 3 minutes. Then add the romaine lettuce to the grill.
Grill the romaine and asparagus for about 2 more minutes. Place the romaine and asparagus on 4 plates.
Slice the flank steak against the grain and very thin. Place it on the plates.
Garnish with grated parmesan cheese and serve. Serves 4.
Recipe and photo by DJ Foodie. Adapted from: http://www.djfoodie.com/Grilled-Salad
Inspirational Quote
“The best thing about the future is that it only comes one day at a time.” ~Abraham Lincoln
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