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


Recipe Summary

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


Ingredient Checklist


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

  • 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


The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

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