Thursday, June 7, 2007

Herb-Marinated Sirloin with Roasted Asparagus and Tomatoes

I'm entertaining the idea of giving the South Beach Diet another go, and because of that, I picked up The South Beach Diet Taste of Summer Cookbook, and I think its wonderful!! The first time we did south beach, we only had the very basic first book to go off of, and those recipes are...well... a little boring. Since then, we've gotten the The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less and now this Taste of Summer book... so we really have no excuse for not eating a bit healthier.

Not that we necessarily were eating junk before, but I think that every little bit helps. After our first relationship with the SB diet a few years ago, we never went back to white anything - no white bread, pasta, rice, or sugar, so I think in that respect, giving this way of eating another go won't be such a shock to our systems.

Anyway, on to dinner!! I rarely make beef, but I'm trying to branch out a little. I think my trusty Polder kitchen thermometer finally croaked, because I overcooked the meat a bit. Hopefully all it needs are new batteries, but it might end up being a nice excuse to go to the kitchen store. (Woo!) We've also really been enjoying all the lovely fresh asparagus out right now, and I'm recently in love with grape tomatoes, and all roasted up, both were delicious! This dinner was a real winner and it couldn't have been easier, to tell the truth. Next time around, I'll try to do a little better with the steak, but overall, A+!!

Herb-Marinated Sirloin with Roasted Asparagus and Tomatoes
From: The South Beach Diet Taste of Summer Cookbook

Phase 1

½ teaspoon garlic powder
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 (1 ¾-pound) sirloin steak, about 1 ½ inches thick
1 pound medium-thick asparagus, trimmed
1 ½ cups grape tomatoes
2 teaspoons extra virgin olive oil

In a small bowl, combine garlic powder, marjoram, thyme, pepper, and 1/8 teaspoon of the salt. Rub onto steak. Place steak on a plate, cover with plastic wrap, and let steak sit at room temperature for 30 minutes.

Lightly coat a heavy skillet with cooking spray and heat over medium-heat. Pan-grill steak 10 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5 to 10 minutes.

While steak is resting, heat the oven to 450°F. Spread asparagus and tomatoes on a baking sheet, drizzle with oil, sprinkle with remaining 1/8 teaspoon salt, and toss to combine. Roast until tomatoes are bursting and asparagus is tender, 8 to 10 minutes.

While vegetables are roasting, thinly slice steak. Divide steak and vegetables among 4 plates and serve warm.

Makes 4 servings.

Stats/serving: 280 calories, 10 g fat, 3.5 sat. fat, 40 g protein, 7 g carbs, 3 g fiber, 250 mg sodium

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