Grilled Steak and Vegetables Parmesan

Grilled Steak and Vegetables Parmesan

Losing weight doesn't mean steak is off the menu. Try our Recipe Makeover to see how you can have your steak and eat it too!

Per serving: 298 calories, 9g fat, 3.7g sat fat, and 71mg cholesterol.

Saves: 398 calories, 43g fat, 16.3g sat fat, and 77mg cholesterol!

Rating:

4 stars 4 stars 4 stars 4 stars (41 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 2 hrs
to 3 hrs (for marinating)

Yield: 4 x 3-1/4 oz cooked steak servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

About this Recipe Makeover

A regular grilled steak can be very high in calories, fat, cholesterol, and saturated fat. Grilled Steak and Vegetables Parmesan lowers the fare by using a leaner cut and smaller portion of meat. Adding vegetables tops this steak with vital nutrients.

Ingredients Convert to Imperial Show Makeover Show Traditional

  • 0.45 kg Certified Angus Beef® sirloin tip steak
  • 1/2 cup chili sauce
  • 1/3 cup Worcestershire sauce
  • 2 Tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 2 medium zucchini squash, cut in half lengthwise
  • 1 small eggplant, cut into 1/2 to 3/4-inch slices
  • 1 large sweet onion, cut into 1/2 to 3/4-inch slices
  • 1/4 cup grated Parmesan cheese
  • 0.90 kg T-bone steak
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Worcestershire sauce

Directions:

MARINADE STEAK: Combine chili sauce, Worcestershire, vinegar, and oregano. Place steak in a zip-lock bag and pour marinade over steak. Squeeze out air and close bag. Refrigerate and marinate steak for 2 to 3 hours turning frequently.

STEAK: Preheat grill. Place beef, zucchini, eggplant, and onion on grill over moderately hot heat about 4 to 5 inches from heat source. Grill about 4 to 5 minutes on the first side, basting frequently with marinade. Turn, brush again with marinade and sprinkle vegetables with cheese.

Continue grilling about 4 to 5 more minutes, or until beef is cooked to the desired degree and vegetables are tender. Serve immediately.

Variations:

Serve with Mild, Medium and Hot Idaho Potato Fries, or Hot Potato Wedges (see recipe links below), and a green salad.

Serving suggestions are not included in the nutritional analysis.

Thanks to Courtesy of Certified Angus Beef ® - http://certifiedangusbeef.com