Atkins Beef Recipes
Beef Rib-Eye Steak, Grilled - Over Salad - Atkins Recipe
This Beef Rib-Eye Steak, Grilled - Over Salad - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Beef Rib-Eye Steak, Grilled - Over Salad - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
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Beef Rib-Eye Steak, Grilled - Over Salad - Atkins Recipe
Ingredients:
4 each beef rib eye steaks
salt and pepper
6 cup mixed baby greens (mesclun)
1 1/3 cup fennel root, shaved (see note)
DRESSING
6 tbsp extra virgin olive oil
2 tbsp dijon mustard
1 tbsp fresh lemon juice
salt and black pepper to taste
Instructions:
Fennel is a vegetable you should get to know. It has a mild licorice flavor
and a crisp and refreshing texture when served raw. Cooked, it becomes
mild and sweet. If you cannot find fennel, substitute thinly sliced celery.
1. Prepare grill or heat broiler. Sprinkle steaks with salt and pepper.
Grill over high heat 8 to 10 minutes for rare, 12 to 14 minutes for medium
doneness, turning once.
2. For dressing, whisk together olive oil, mustard, and lemon juice. Add
salt and pepper to taste. Set aside.
3. In a large bowl, mix greens and fennel; toss with dressing. Divide
dressing on 4 plates. Thinly slice steak and fan out over salads.
4. Note: Use a vegetable peeler to shave the white portion (root) of the
fennel. The green fronds can be used as garnish.
Prep time: 10 minutes
Bake/Cook time: 10 minutes
Carbohydrates: 6.5 grams Net Carbs: 5.5 grams Fiber: 1 grams
Protein: 55 grams
Fat: 43 grams
Calories: 639
Servings: 4
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Discretion is the salt, and fancy the sugar of life; the one preserves, the other sweetens it.
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