4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING
4½ oz. round steak (or any steak 10% or less fat)
1 tbsp rice vinegar
2 tbsp rosemary, roughly chopped
1 tsp garlic paste (35 cloves, minced finely)
½ tsp crushed red pepper flakes
new or fingerling potatoes * (equivalent to 3-4")
Pour vinegar into a small dish. Add steak and coat
In a small bowl, combine garlic, red pepper flakes and half the rosemary. Rub on both sides of steak.
Place steak in a small dish, cover and refrigerate for at least 4 hours or overnight.
Grill to preference.
Serve with Lemon-Kissed Asparagus and roasted new potatoes*.
* Roasted New Potatoes:
Preheat oven to 350°
Place new or fingerling potatoes on a lined baking sheet. If you have a large red potato, chop into ¾" chunks first.
Very Lightly spray with cooking spray and top with reserved rosemary.
Place in the oven and roast for 30 minutes or until it has a crispy brown skin.
Remove from the oven and serve.