Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 345 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Sodium | 358 mg |
| Total Carbohydrate | 9 g |
| Dietary Fiber | 1 g |
| Protein | 21 g |
Servings and Times
| Servings | 2 |
| Marinating time | 30 minutes or overnight |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Lemon juice | ½ cup |
| Yellow onion, finely diced (reserve other half for enchiladas) | ½ |
| Garlic clove, minced | 1 |
| Cumin | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Rib-eye steak, cut into 2 pieces | ½ pound |
| Salt | ¼ teaspoon |
Directions
- Combine lemon juice, onion, garlic, cumin, black pepper, and steak in a large plastic zippered bag, and shake to coat steaks. Let marinate at room temperature for 30 minutes (or overnight, and take out of refrigerator 30 minutes before grilling).
- Preheat outdoor grill (or use an indoor grill or stovetop grill pan). Remove the steaks from the marinade and sprinkle with salt. Sear steaks over high heat for 1 minute on each side. Then reduce heat to medium to medium-high, and grill about 4-6 minutes per side, depending on thickness of steak and desired degree of doneness.
Exchanges
4 medium-fat meats; 1.5 vegetables
Side Suggestions: Tomato and Avocado Salsa
Toss 1 diced avocado and 1 large seeded and diced tomato in a medium mixing bowl with 1 tablespoon fresh lemon juice, 1 tablespoon chopped cilantro, ½ teaspoon olive oil, ¼ teaspoon salt, and freshly ground pepper to taste. Serve over steaks. Nutrition Info (for ¼ of recipe): 96 calories; 6 g carbohydrate; 1.5 g protein; 8 g fat (1 g sat); 3 g fiber; 156 mg sodium. Exchanges: 2 monounsaturated fats; ½ vegetable.
Side Suggestions: Baked Potatoes