GRILLED BEEF & ESCAROLE
495.5
Ingredients:
- 150g Red Meat (lean Beef, Veal, Lamb Leg, Kangaroo, Goat, Camel)
- 1 teaspoon extra-virgin olive oil, (7g) divided
- 40g finely shredded Parmesan cheese, divided
- 1 tablespoon balsamic vinegar
- 5g chopped fresh basil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 clove of garlic, minced
- 1 tablespoon sesame seeds
- 30g heads escarole or romaine lettuce
Instructions:
- Preheat grill to medium-high.
- Place Parmesan, vinegar, basil, salt, and pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining oil and minced garlic in another small bowl.
- Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with salt. Season the steak with the pulsed ingredients, and sprinkle sesame seeds on top of the seasoned steak.
- Oil the grill rack Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened for about 1 minute. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
- Cut the root ends off the escarole (or romaine) and discard.
- Serve the steak and greens.
Nutrition Facts:
- Calories: 495.5 Cal
- Protein: 51g
- Carbs: 7.1g
- Fat: 28.7g
