Nutrition Facts

Serving Size ½ of recipe
Calories 164
Total Fat 5 g
Saturated Fat 1.5 g
Sodium 315 mg
Total Carbohydrate 4 g
Dietary Fiber 0.5 g
Protein 25 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Top sirloin, sliced in half to make 2 thin filets ½ pound (454 grams)
Barbecue sauce ¼ cup (60 milliliters)

Directions

  1. Brush barbecue sauce over the steak filets and let sit at room temperature for 15-20 minutes, until ready to grill.
  2. Prepare indoor or outdoor grill. When ready, grill steaks for 2-4 minutes per side, or until desired degree of doneness is reached.
  • Exchanges

    3 lean meats

  • Side Suggestions: Hot Potato Salad Over Argula

    Wash and scrub 6 baby Yukon gold potatoes (or 2 regular Yukon gold potatoes). Bring to boil in a medium pot filled with water. Reduce heat and simmer for 20 minutes (30-45 minutes if using larger potatoes) until tender when pricked with a fork. Place potatoes in a bowl and slice into big chunks, leaving skin on. In a separate bowl, whisk together 4 teaspoons (20 milliliters) canola oil, 2 teaspoons (10 milliliters) white balsamic vinegar (or white wine vinegar), ¼ teaspoon (1.25 milliliters) salt, and freshly ground pepper to taste. Add in ½ chopped jalapeno and pour dressing over the sliced potatoes. Serve potato salad over a bed of arugula, about 1 cup per person. Nutrition Info (for ½ of recipe): 319 calories; 54 g carbohydrate; 6 g protein; 9.5 g fat (1 g sat); 8.5 g fiber; 311 mg sodium. Exchanges: 3.5 starches; 2 fats; 1 vegetable.

  • Side Suggestions: Grilled Tomatoes

    Slice 2 tomatoes in half and grill, cut side up, for about 10 minutes.