Per serving: 220 calories, 67 calories from fat, 7 g total fat (3 g saturated, 97 mg cholesterol, 34 g protein, 2 g carbohydrates, 0 g fiber, 557 mg sodium.
Score the meat deeply crosswise at 1/2-inch intervals. This allows the meat to absorb more of the marinade and cook more evenly. Mix the soy sauce, vinegar, garlic and mustard together. Add the meat and turn in the marinade to make sure all sides are coated with the sauce. Marinate for 10 minutes.
Summer barbeques are fun for all and you can enjoy the nice weather by eating your meal outside. You can pair your steak with a fresh salad and some fruit. My family loves watermelon everyday in the summer.
Per serving: 171 calories, 51 calories from fat, 6 g fat 1 g saturated, 0 mg cholesterol, 6 g protein, 27 g carbohydrates, 4 g fiber, 72 mg sodium.
Preheat grill or broiler. Remove meat and discard marinade. Place on grill about 3 to 4 inches from the heat source. Grill 5 to 7 minutes. A meat thermometer should read 145 degrees. Remove to a carving board and add salt and pepper to taste to the cooked steak. Slice steak across the grain, making sure to capture the juices. Serve over Green Rice and pour the juices on top. Makes 2 servings.
Another idea is to cook potatoes on the grill wrapped in foil, but start cooking them before the steaks because they need to cook much longer. For my family, I cut each potato in half, put in foil, drizzle olive oil with some crushed garlic, salt and pepper sprinkled on and cook for 30 minutes or until softened. These are great with steak for a tasty dinner.