Atkins Beef Recipes

Ingredients:

MARINADE

1/3 cup olive oil
3 tbsp red wine vinegar
2 clove (3 g) garlic, pushed through a press
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes

VEAL

4 steak (12 oz) veal shoulder arm/blade steaks, 3/4' thic
1 large zucchini, scrubbed, 1' thick slice
1/2 lb medium mushrooms
2 small red/yellow bell peppers, 1 1/2' pieces
1/4 cup nicoise/kalamata black olives, cut in slivers

Instructions:

The marinade does double duty in this recipe: it imbues the veal with
flavor and serves as a dressing for the veggies. You may substitute other
low carb vegetables for the zucchini, such as asparagus cut in pieces or
yellow squash.

1. Combine marinade ingredients; transfer half to a large resealable bag.
Place veal steaks in bag; turn to coat. Refrigerate 2 hours or overnight.
30 minutes before cooking veal, add vegetables to remaining marinade.

2. Prepare medium grill or heat broiler. Remove veal from marinade (discard
veal marinade). Grill or broil veal 15-18 minutes, turning once, for
medium doneness.

3. Thread vegetables on skewers (see tip), reserving vegetable marinade.
Grill or broil vegetables 10 minutes, turning occasionally.

4. Remove vegetables from skewers and toss with reserved marinade and
olives. Trim fat from veal and remove bones; carve crosswise into thin
slices. Serve with vegetables.

If using wooden skewers, soak them in water 20 minutes to prevent burning.


Prep time: 15 minutes

Marinate time: 2 hours

Bake/Cook time: 20 minutes

Carbohydrates: 7.5 grams

Net Carbs: 5 grams

Fiber: 2.5 grams

Protein: 50 grams

Fat: 20.5 grams

Calories: 421

Servings: 1