Teriyaki Steak & Veggies 06/15/12
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Teriyaki Steak & Veggies Serves: 4
Prep Time: 30 minutes
1½ – 2 lbs. flank steak, cleaned, trimmed
4 cloves garlic, sliced
½ cup (plus 1 Tbsp.) reduced-sodium teriyaki sauce, divided
2 Tbsp. unsalted butter
1 large sweet onion, sliced
2 cups rainbow peppers, sliced
1 large tomato, chunked
Gently insert knife tip into steak numerous times, insert garlic into cuts. Marinate steak in teriyaki sauce for 10 minutes.
Cook steak on preheated medium-high grill for 3-5 minutes each side, or until desired doneness.
Heat butter in large skillet on medium-high heat, add onions and peppers, cook for 2 minutes.
Add tomatoes and 1 Tbsp. teriyaki sauce, cook until onions and peppers are tender.
For a complete meal, serve Teriyaki Steak & Veggies with:
Steamed red potatoes
Salad topped with avocado and lowfat salad dressing
A glass of juice
Totals for Menu: Calories 519, Fat 14.8g, Protein 41.8g, Carbohydrate 49.3, Fiber 4.2g, Cholesterol 118mg, Sodium 787mg, Calcium 95mg, Vitamin A 628 IU, Vitamin C 121.2mg, Iron 4.5mg
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