|Garlic cloves, minced||3|
|Red wine vinaigrette||1/3 cup|
|Soy sauce||2 teaspoons|
|Flank steak or top round steak (about 1 inch thick)||1 pound|
|Fresh ground pepper to taste|
- Combine garlic, vinaigrette, soy sauce, and honey in a small bowl. Place beef in a resealable plastic bag and then add the vinaigrette marinade. Marinate in the refrigerator for 4 hours to overnight, turning occasionally.
- Remove steak from marinade, allowing excess marinade to drip off.
- Place steak on a grill rack or indoor grill pan, and grill for 8-12 minutes on each side, or until desired degree of doneness is achieved.
- Transfer beef to a cutting board and let stand for 10 minutes before slicing. Slice the steak across the grain into thin slices. Season with ½ teaspoon salt and fresh ground pepper to taste.
3.5 lean meats
Side Suggestions: Grilled Vegetables
Coat 1 quartered red onion, 1 sliced yellow squash, and 1 bunch trimmed asparagus with 1 tablespoon olive oil. Season with 1/8 teaspoon salt and pepper to taste. Grill until brown marks appear on each side and tender crisp.
Side Suggestions: Baked Potatoes
|Serving Size||¼ of recipe|
|Saturated Fat||4 g|
|Dietary Fiber||0 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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