Types of healthy Steaks

 Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves PreparationPreheat grill to high.Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.View the list »
 The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness.The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".[1]Flank steak is best when it has a bright red color. Because it comes from a strong, well-exercised part of the cow, it is best sliced across the grain before serving.Flank steak is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".[citation needed]. In the United Kingdom McDonald's uses "100% forequarter and flank" in its burger patties

Food & Recipes newsletter

Looking for an easy healthy lunch low calorie meal? This recipe is quick and easy and you can make it for the family. This dish might cost you a lot in a Boston, Massachusetts restaurant. If you make this recipe home you can use the extra ingredients to create another fabulous meal. This lunch or dinner recipe is called 'Flank Steak Souvlakis'. 'This grilled flank steak wrap sandwich gets a healthy Greek-style flavor from tangy garlic-mint yogurt sauce.' Others types of healthy steaks include Grilled Steak with Fresh Corn Salad and a low calorie Philly Cheese Steak.

Related topics

Advertisement

  • 1 1/2 tablespoon(s) olive oil

  • 1 tablespoon(s) red wine vinegar

  • 1 1/2 teaspoon(s) crushed garlic

  • 1 teaspoon(s) dried oregano

  • 1/2 teaspoon(s) kosher salt

  • 1/2 teaspoon(s) freshly ground black pepper

  • 3/4 pound(s) flank steak

  • 3/4 cup(s) fat-free Greek yogurt

  • 1 small (1/3 cup) cucumber, grated

  • 2 tablespoon(s) chopped fresh mint leaves

  • 1 small yellow bell pepper, cut into thin strips

  • 1 small orange bell pepper

  • 1 large onion, cut into thin strips

  • 4 (9-10 inch) whole-wheat sandwich wraps with rosemary, warmed according to package directions

  • 8 Romaine lettuce leaves

  1. In a small cup, combine 1 tablespoon of the oil, vinegar, 1 teaspoon of the garlic, oregano, and 1/4 teaspoon each of the salt and pepper; brush over flank steak and let marinate on a plate at room temperature 10 minutes. Meanwhile, heat a stovetop grill pan over medium heat.

  2. In a small bowl, stir together yogurt, cucumber, mint, and the remaining garlic, salt, and pepper until blended.

  3. Grill steak 6 to 7 minutes per side or until the internal temperature registers 140°F on an instant-read thermometer, for medium-rare. Transfer to a cutting board and let rest 5 minutes.

  4. While steak is grilling, heat remaining oil in a large nonstick skillet over medium-high heat. Add peppers and onions and sauté 8 minutes or until crisp-tender.

  5. Thinly slice steak across the grain. Top each wrap with 2 lettuce leaves, steak, peppers, onions, and some yogurt sauce. Roll wraps around filling. Wrap souvlakis in parchment or foil.

'http://www.delish.com/recipefinder/flank-steak-souvlakis-recipe'

View the list
  •  The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness.The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".[1]Flank steak is best when it has a bright red color. Because it comes from a strong, well-exercised part of the cow, it is best sliced across the grain before serving.Flank steak is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".[citation needed]. In the United Kingdom McDonald's uses "100% forequarter and flank" in its burger patties
  •  PreparationPreheat grill to high.Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.
  •  Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves
View the list

, Springfield Healthy Food Examiner

I am a healthy food writer. I like food and even though I don't eat healthy. I will be writing recipes, diets and cooking tips for a healther you.

Advertisement

Today's top buzz...