Low Calorie Steak Recipes for Dinner

Listed below are some mouthwatering low calorie steak recipes.

Chile garlic flank steak

Ingredients:

3 oz flank steak, extra lean all fat trimmed
1 clove garlic, minced
1 tablespoon white vinegar
1 teaspoon canola oil
½ teaspoon ancho chile pepper, ground or dried poblano peppers (most popular dried chilies used in Mexico in various recipes. Available in specialty spice section in any large supermarket, if not available then can use ground chili powder with a pinch of cayenne).
¼ teaspoon oregano, dried
¼ teaspoon roasted cumin, ground
Salt to taste

Method:

Take a small bowl and whisk garlic, oregano, oil, vinegar, cumin, ground Chile, and salt. Coat this mixture over the flank steaks on both the sides evenly. Place the steak in a shallow plate, cover and leave in the refrigerator for an hour. Preheat the grill.

Do not spray cooking spray over the grill rack, instead oil a paper towel, fold it and hold it with tongs to rub it all over the rack. Grill the steak over the oiled grill for 7 minutes or grill on both the sides until desired doneness is achieved. Slice steak just before serving across the grain very thinly. Serve chilled or warm according to choice. Tip – you may even refrigerate the marinated steak or cooked steak for up to 1 day. But remember to slice only before serving. This recipe yields 1 serving and provides 140 calories and 8 gm fat.

Steak and Pepper Recipes

Southwestern steak and peppers

Ingredients:

3 oz top sirloin steak, boneless and extra lean trimmed of fat. To ensure tender results slice the steak very thinly across the grain.
1 garlic, minced
1 teaspoon olive oil, extra virgin
½ red bell pepper, sliced thinly
¼ medium white onion, sliced thinly
1/8 teaspoon brown sugar
1 tablespoon balsamic vinegar
1 cup watercress sprigs
1/8 cup prepared instant coffee or brewed coffee
¼ teaspoon roasted cumin, ground
¼ teaspoon coriander, ground
¼ teaspoon chili powder
Salt as per taste
Coarsely ground black pepper as per taste

Method:

Mix the spices – cumin, pepper, salt, coriander and chili powder in a small bowl. Rub steak with garlic and spices mix all over thoroughly. Heat oil in a skillet over medium heat and add steak in it. Cook steak till desired doneness or for 5 minutes on each side. When done transfer the steak to the cutting board and let it rest. In the same skillet add onions and bell peppers and cook for 5 minutes or till soft. Add brown sugar, stir and cook for another 2 minutes. Add vinegar, coffee and any remaining meat juices and cook further for 5 minutes to intensify the flavor, season with pepper. Before serving mound watercress on the serving plate and top it with sautéed bell peppers and onions. Slice steak across the grain thinly and place it on the vegetables. Before serving pour the sauce from the pan and serve hot immediately. This recipe serves 1 and provides 200 calories and 9 gm fat. This recipe also provides 60% daily value of vitamin A, 210% daily value of vitamin C and 25% daily value of iron (according to a 2000 calorie diet).

Submitted on January 16, 2014