The Dijon mustard and Worcestershire sauce add a punch to the creamy yogurt sauce that you spoon over the steak.

Recipe by Oxmoor House July 2010

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces steak and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from steak. Combine rosemary and pepper; sprinkle over steak.

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  • Coat a large nonstick skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add steak, and cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; transfer to a serving platter, and keep warm.

  • Combine yogurt, mustard, and Worcestershire sauce in a small saucepan. Cook over low heat, stirring constantly, until thoroughly heated (do not boil). Spoon sauce over steak. Sprinkle with parsley. If desired, garnish with rosemary sprigs and lemon wedges.

  • carbo rating: 1

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

235 calories; calories from fat 0%; fat 13.9g; saturated fat 5.2g; mono fat 0g; poly fat 0g; protein 24.9g; carbohydrates 1.2g; fiber 0.1g; cholesterol 67mg; iron 2.3mg; sodium 203mg; calcium 20mg.
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