Tasty stuffed steak, grilled corn are simple to make

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Add a little extra flavor to a simple toasted streak. The small pockets made in the meat are filled with a tasty mixture of garlic, shallots, parsley and breadcrumbs.

Grilling corn on the cob in their husk gives the corn a smoky flavor.

Steak and corn can be prepared inside on a baking sheet. Or you can use a pan for the steak and place the corn under the grill.

Open a bag of washed and ready-to-eat salad to serve with the meal.

USEFUL TIPS

* Shallots are a mild flavored member of the onion family. You can use onion instead. Make sure to cook them until they are transparent.

* You can use any type of quick cooking steak.

SHOPPING LIST

* To buy: 3/4 pound of grass-fed strip loin, 1 large shallot, 1 bunch of parsley, 4 peels of corn on the cob, 1 can of olive oil spray, 1 jar of panko breadcrumbs .

* Staples: garlic, butter, salt, black peppercorns.

Stuffed Steak

olive oil spray

1 garlic clove, crushed

1/2 cup diced shallots

1/4 cup chopped parsley

2 tablespoons of panko breadcrumbs

Salt and freshly ground black pepper

3/4 pound grass-fed strip loin (about 1 1/2 inch thick)

Heat the grill to medium-high. Heat a pan over medium-high heat and spray with olive oil spray. Add the garlic and shallots. Sauté for 1 to 2 minutes. Remove to a mixing bowl. Add the parsley and breadcrumbs to the bowl. Mix the ingredients together. Add salt and pepper to taste. Remove the visible fat from the steak and slit it about 1 inch apart on each side to form pockets for the stuffing. The slits should be about 1/2 inch deep and cover the width of the steak. With the tip of a knife or a small spoon, stuff the steak. Reserve the rest of the stuffing. Spray the steak on both sides with olive oil spray, and place on a hot grill for 4 to 5 minutes. Flip and grill 4 to 5 minutes. A meat thermometer should read 125 degrees for a rare, 145 degrees for a medium rare. Grill a little longer if necessary. Remove to a cutting board and let rest. Brown the rest of the stuffing in the pan used to brown the garlic and shallots. Cut the steak into slices and divide between two plates. Pour the sautéed stuffing on top.

Makes 2 servings.

Per serving: Calories 261 (24.7% from fat), 7.2 grams of fat (2 grams saturated, 3.1 grams monounsaturated), 96 milligrams of cholesterol, 41.1 grams of protein, 9.8 grams of carbohydrates, 0.6 grams of fiber, 152 milligrams of sodium.

– Recipe by Linda Gassenheimer

grilled corn on the cob

4 ears of corn in their husks

2 tablespoons of butter

Salt and freshly ground black pepper

Pull the pods out towards their base, leaving them attached to the base. Remove the silk. Replace the pods. Place corn in a large bowl or deep roasting pan. Fill the pot with water and soak the corn for 10 minutes. Place corn on heated grill for 10 minutes, turning after 5 minutes or until husks are charred. Remove the pods again and place them on two plates. Spread with butter, salt and pepper to taste.

Makes 2 servings.

Per serving: 256 calories (48% from fat), 13.6 grams of fat (7.5 grams of saturated fat, 3.9 grams of monounsaturated), 31 milligrams of cholesterol, 5.9 grams of protein , 34.3 grams of carbohydrate, 4.8 grams of fiber, 145 milligrams of sodium.

– Recipe by Linda Gassenheimer

Linda Gassenheimer is the author of over 30 cookbooks, including her most recent, “The 12-Week Diabetes Cookbook”.

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