Grilled Steak and Vegetables Parmesan

Rating:

(36 ratings made)

Diabetes-Friendly Recipe (Click for more information)

Diabetes-friendly Recipe	X
This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 300 mg Sodium: No more than 1000 mg Carbohydrates: No more than 50g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Low-Carb Recipe (Click for more information)

Low-Carb Recipe	X
This recipe contains: Carbohydrates: No more than 45g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

High-Fiber Recipe (Click for more information)

High-Fiber Recipe	X
This recipe contains: Fiber: At least 3g

High-Calcium Recipe (Click for more information)

High-Calcium Recipe	X
This recipe contains: Calcium: At least 50 mg

Serves: 4 person(s)

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

Yield: 4 x 4 oz servings

Hearty beef served with grilled veggies - eat up!
Per serving: 298 calories, 9 g fat, 3.7 g sat fat and 71 mg cholesterol
Saves: 398 calories, 43 g fat, 16.3 g sat fat and 77 mg cholesterol over a regular steak!

Ingredients:

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.

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover
1 lb 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

Recipe Makeover

1 lb 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

Traditional Recipe
2 lb T-bone steak 1/4 tsp salt 1/4 tsp black pepper 1/2 cup Worcestershire sauce

Traditional Recipe

2 lb 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.

Author:

Courtesy of Certified Angus Beef ®
Certified Angus Beef ®

Hot! Potato Wedges

Mild, Medium and Hot Idaho Potato Fries

RECIPE OPTIONS

Convert to Metric

Add this recipe to My Recipe Book

NUTRITIONAL INFO

Calories
(Per Serving)
Makeover	Traditional
298 cals	694 cals
Kilojoules
1,247 kJ	2,905 kJ
Fat
9.0 g	52.0 g
Carbohydrates
14.5 g	0.1 g
Protein
40.0 g	53.0 g
Cholesterol
71.0 mg	148.0 mg
Sodium
258 mg	401 mg
Saturated Fat
3.7 g	20.0 g
Fiber
5.4 g	0.0 g
Calcium
131.0 mg	17.0 mg
Total Sugars
6.6 g	0.0 g
Note: A dash indicates no data is available.