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If you’re looking for a healthy, low carb way to enjoy some delicious steak, this recipe is perfect for you. It’s loaded with protein to give your energy and fill you up, without packing the carbs. The spinach is rich in protein, iron, fiber and folic acid, as well as vitamins A, B2, C and K. The dark leafy green is also a good source of magnesium and manganese. The tomatoes are rich in lycopene, potassium and vitamins A, B and C, while the mushrooms are packed with fiber, vitamin C, potassium and selenium.
This recipe is a favorite among members of our weight loss clinic because it lets them enjoy steak and has a little bit of Asian-inspired flair that results in flavor the whole family will enjoy.
8 oz lean flank steak
4 cups baby spinach
1 cup shitake mushrooms
1cup grape or cherry tomatoes, halved
1 cup red onion, sliced
2 tbsp extra virgin olive oil
1 tsp fresh garlic, minced
2 tsp ginger, crushed
1 tsp chili powder
1 tsp cayenne pepper
1 tsp paprika
1 tbsp low sodium soy sauce (optional)
1 tsp honey
Aged balsamic vinegar
Himalayan sea salt and freshly ground pepper to taste
Combine the garlic, honey, low sodium soy sauce, ginger, chili powder, cayenne pepper and paprika in a sealable container. Shake thoroughly until mixed well. Add the steak to the container and let marinate for 30 minutes or longer.
When the steak is marinated, put it in tin foil. Light the grill. Drizzle the steak with the extra virgin olive oil and season with Himalayan sea salt and freshly ground pepper. Grill to your desired temperature. While the steak if cooking, grill the mushrooms and sliced onions 7 to 10 minutes until they carmelize.
Put the spinach in bowls and toss in the steak, tomatoes, mushrooms and onions. Drizzle with aged balsamic vinegar. Season with Himalayan sea salt and freshly ground pepper and serve.
Makes two servings.
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