Grilled Steak, Broccolini, and Radishes with a Light Arugula Salad

I promised recipes, so I thought I would share what I made for my family last night. After our foray into the woods, I wanted something full of fresh light vegetables, and my mom found some great steak at the store. This recipe works well for someone on a low carbohydrate diet since all of the veggies are high in fiber and relatively low in sugar. The meat is the only calorie heavy item, so if you are counting calories, replace it with grilled pork, chicken, or fish.

The goal with this dish was to show that there is a lot of variety on a low carbohydrate diet and to ensure that we remember to eat hearty meals instead of starving ourselves all together or trying to survive off of processed foods. This recipe serves three.

The Steak

Three thick 6-8 ounce shoulder top blade steaks

Sautéed Broccolini and Radishes

1/2 cup thinly sliced red onion
3 cloves of garlic, thinly sliced
2 cups radishes
2 bunches broccolini, about 4 cups
1/4 cup red wine vinegar
1/2 cup cold water
1 tablespoon olive oil
1 tablespoon rosemary
 salt and pepper to taste

Light Arugula Salad

4 cups arugula
1 vine tomato, chopped, about a cup and a quarter
1 Japanese cucumber, thinly sliced
2 tablespoons of red wine vinegar
1 tablespoon of olive oil
salt and pepper to taste

Grilled Steak

Salt and pepper the steak and grill it for about 4 minutes on each side for medium rare. Let the meat rest for 5 to 10 minutes before serving.

Sautéed Broccolini and Radishes

Sautée onions and garlic in olive oil until the onions soften. Add radishes and sautée for two minutes before adding the vinegar and half of the water. Add rosemary, salt and pepper, turn down the heat a bit and simmer for 10 minutes or until the radishes start to spread their color and the liquid has decreased by half. Spread bunches of broccolini over the radishes, mix into the sauce and add the rest of the water. Cover and simmer for another 8-10 minutes. Taste to see if there is enough vinegar/rosemary/salt, I tend to dump more vinegar in for fun.

Light Arugula Salad

While the broccolini is cooking, combine the diced tomatoes, arugula and cucumber in a mixing bowl. Add oil and vinegar and toss. Season with salt and pepper to taste.

Plate and enjoy!

 
The Specs

The calorie range is between 520 (6 ounce steak) and 580 (8 ounce steak)
8 net grams of carbohydrates (14 grams carbohydrates less 8 grams fiber)
50 grams of protein
28 grams of fat (a bit high, but feel free to lower the amount of olive oil and opt for a leaner meat)