Atkins Cheese Recipes
Steaks With Blue Cheese Topping Recipe
This Steaks With Blue Cheese Topping 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 Steaks With Blue Cheese Topping Recipe, is that they can
all be seen as diet recipes in one form or another.
Other sites of interest:
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Steaks With Blue Cheese Topping Recipe
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Ingredients:
4 steaks - (8 to 10 oz ea)
1 garlic clove, pushed through press
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 tbsp chopped fresh parsley
4 tbsp cream cheese, softened
2 tbsp blue cheese, crumbled
1 green onion, finely chopped
Instructions:
Make Cheese Topping: Combine cream cheese, blue cheese, onion and white
pepper in a bowl.
Rub each side of steaks with garlic, salt and pepper. Arrange steaks on
rack in broiler pan 2 to 3 inches from heat source. Broil 10 to 12 minutes
for medium-rare doneness; turning once during cooking time.
Top each steak with an equal amount of cheese topping. Broil 1 to 2
minutes more, until topping starts to melt. Sprinkle with parsley before
serving.
This recipe yields 4 servings.
Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 53 grams
Fat: 68 grams
Calories: 842
Description:
"This fast fix packs plenty of flavor. Broiled garlic-rubbed steaks are
topped with blue cheese which is then melted over the meat."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"05-30-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 66 Calories; 6g Fat (81.8% calories
from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 19mg
Cholesterol; 360mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 4
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The metaphor of the melting pot is unfortunate and misleading. A more accurate analogy would be a salad bowl, for, though the salad is an
entity, the lettuce can still be distinguished from the chicory, the tomatoes from the cabbage.
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