Grilled Southwestern Steak Salad Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 beef top sirloin steak (1 inch thick and 3/4 pound)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 3 poblano peppers, halved and seeded
- 2 large ears sweet corn, husks removed
- 1 large sweet onion, cut into 1/2-inch rings
- 1 tablespoon olive oil
- 2 cups uncooked multigrain bow tie pasta
- 2 large tomatoes
Instructions
- Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 °; medium, 160 °; well-done, 170 °). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally.
- Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro.
- Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.
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