Beef broth provides the base for a quick, rich sauce to complement smoke-scented grilled steaks. Add a salad, and you have a low-carb meal.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 steak and about 1 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add bell pepper strips, zucchini, and onion; cook 5 minutes, stirring often. Add 1/2 cup broth and thyme. Cover, reduce heat, and simmer 5 minutes.

  • Combine 1/2 cup broth and flour, stirring well with a whisk. Add to vegetable mixture, stirring well. Cook, stirring constantly, until slightly thickened and bubbly.

  • Rub steaks with garlic halves; sprinkle with 1/2 teaspoon black pepper. Place steaks on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until desired degree of doneness. Spoon vegetables evenly onto individual serving plates; arrange steaks over vegetables.

  • carbo rating: 8

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

238 calories; calories from fat 0%; fat 9.8g; saturated fat 3.3g; mono fat 0g; poly fat 0g; protein 26.2g; carbohydrates 10.4g; fiber 2.2g; cholesterol 71mg; iron 4.7mg; sodium 61mg; calcium 35mg.
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