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Lower Carb: Steak and Vegetables With Herb Sauce

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Lower Carb: Steak and Vegetables With Herb Sauce Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
344
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
214mg
9%
Total Carbohydrates
15g
5%
Dietary Fiber
2g
8%
Sugars
6g
Protein
27g
Calcium
41mg
4%

Number of servings: 4

Calories per serving: 344

Preparation time: 25 min

Total time: 25 min

Ingredients

Recipe for Marinated Vegetable Salad

Nonstick cooking spray

1 tsp canola oil, divided

6 green onions, sliced, divided

2 garlic cloves, minced

14 cup minced red bell pepper

1 lb (four 4-oz) beef tenderloin steaks, 1-inch thick

1 tsp dried basil

1 tsp oregano

12 tsp onion powder

Dash salt

12 cup low-fat sour cream

Directions

1. Prepare Marinated Vegetable Salad recipe according to directions.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 12 tsp canola oil. When oil is hot, add 3 sliced onions, garlic, and bell pepper. Sauté for 1 to 2 minutes. Transfer onion mixture to a small bowl and set aside.

3. Add to the skillet the remaining 12 tsp oil. When oil is hot, add steaks. Cook to desired doneness, turning once. (Allow 6 to 7 minutes on each side for medium.)

4. Remove steaks from skillet and set aside. Keep warm.

5. Return onion mixture to the skillet and add the basil, oregano, onion powder, salt, and sour cream. Stir 1 minute or until heated through.

6. Spoon sour cream mixture over steaks and top with remaining onions. Serve with marinated vegetable salad.

Makes 4 servings.

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