Herbed Steak and Onions
Marinating meat in a plastic bag keeps the meat
covered with the herb marinade and makes cleanup a
cinch. Just throw out the bag.
Prep: 20 minutes Marinate: overnight Grill: 18
minutes
Ingredients:
1 cup tomato juice
1 tablespoon olive oil or cooking oil
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 clove garlic, minced
1 pound beef top round steak, cut 1 inch thick
2 large onions, thinly sliced and separated into rings
Steamed green beans (optional)
Directions:
- For marinade, combine tomato juice, oil, basil,
oregano, pepper, and garlic. Set aside.
- Trim fat from steak and cut steak into four equal
portions. Place meat in a plastic bag set in a deep
bowl. Pour marinade over steak. Seal bag; turn to coat
steak well. Marinate overnight in the refrigerator.
Then, drain steak, reserving marinade.
- Place onions on an 18-inch square of heavy foil.
Turn edges of foil up slightly. Drizzle 1/2 cup of the
reserved marinade over onions. Fold foil tightly to
seal. Grill onion packet and steak on an uncovered
grill directly over medium coals for 10 minutes. Turn
onion packet and steak; brush steak with marinade.
Discard any remaining marinade. Grill steak to desired
doneness, allowing 8 to 10 minutes more for medium
doneness. Grill onions 8 minutes more or until tender.
- Unwrap onions and place on a serving plate. Arrange
meat atop onion. Spoon any remaining sauce from onions
over the meat. Serve with steamed green beans, if
desired. Makes 4 servings.
Nutritional Information:
Nutrition facts per serving: calories: 193 , total
fat: 6g , saturated fat: 1g , cholesterol: 44mg ,
sodium: 272mg , carbohydrate: 10g , fiber: 2g ,
protein: 25g , vitamin C: 26% , calcium: 3% , iron:
15% , vegetables: 2 diabetic exchange , very lean
meat: 3diabetic exchange , fat: 1 diabetic exchange