Carbs Per Serving: 34g total
1 pound round steak
2 tablespoons lime juice
4 tablespoons oil
1 clove garlic – crushed
1 teaspoon crushed red pepper – flakes
½ teaspoon salt
½ teaspoon pepper
6 cups romaine lettuce – shredded
4 tablespoons bottled Italian dressing
1 small tomato – diced
½ onion – cut into thin rings
1 medium cucumber – sliced thin, don’t peel
8 black olives
2 medium radishes – sliced thin
How to Prepare:
Mix lime juice, oil, garlic and seasonings. Place in a large zipper bag w/meat. Let marinate overnight, turning occasionally. When ready to serve, heat Foreman grill and cook for 6 minutes. (You may need to cut steak in ½ or smaller). If using a skillet, preheat skillet -you want it to sizzle when you put the steak in☺
Cook over high heat for 4 minutes per side.
Toss lettuce with dressing and place in 4 plates. Top with the vegetables.
Slice steak thinly and place on top of salad.
NOTES : Counts for italian dressing not included.