INGREDIENTS
| 1 lb |
|
500 g |
|
Inside or Outside Round Marinating Steak (or Rib Eye or Strip Loin Grilling Steak) |
| 1 cup |
|
250 mL |
|
low-fat raspberry, huckleberry or balsamic vinaigrette dressing |
| 1/4 cup |
|
50 mL |
|
sugar |
| 1/2 cup |
|
125 mL |
|
pecan pieces |
|
|
|
|
Steak spice, to taste |
| 1 bag |
|
283 g |
|
washed and trimmed fresh spinach |
| 4 oz |
|
125 g |
|
Mascarpone, Chevre, Ricotta or other cream cheese |
COOKING TIME: 20- 25 minutes
MARINATING TIME: 12 hours
DIRECTIONS
|
Marinate steak with ½ cup (125 mL) salad dressing in resealable freezer bag (12 hours for Marinating Steak/10-15 minutes for Grilling Steak). Discard marinade. Candy-coat pecans by heating with sugar for 2 minutes in heavy frypan over high heat, stirring constantly until sugar is melted and becomes golden and syrupy. Be careful not to burn pecans. Immediately remove pan from heat and use 2 forks to scoop the candied pecans onto a plate covered with waxed paper to cool. (This whole process takes only 3-4 minutes and requires caution.) Season steak with your favorite steak spice and broil, BBQ or pan-fry steak for approx 4 to 5 minutes per side, to desired doneness. Cut steak in thin slices across the grain. Just before serving, toss spinach with ½ cup (125 mL) salad dressing. Place on plates and top with slices of cooked steak, crumbled cream cheese and pecans. Sprinkle with freshly ground pepper, if desired.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 521 Calories |
|
36 g Fat |
| 26 g Protein |
|
25 g Carbohydrates |
|
An excellent source of Iron (29 % RDI)
and Zinc (62 % RDI)
|
TIP
|
Uncandied pecans can be used, if desired. For a sharper taste, use Roquefort or other blue cheese varieties.
|
|
