Try making a great sauce or dip, like the eggplant dip below, that makes a fresh and fantastic alternative to salty barbecue sauces. It’s also great with crusty bread or as a sandwich spread.
Steak Marinade
1 tbsp
brown sugar
2
cloves garlic, minced
1 tbsp
cracked black peppercorns
1 tsp
olive oil
2 lbs
sirloin steak
Asian Eggplant Dip
1
large eggplant
2 tbsp
brown sugar
1 tbsp
rice vinegar
1 tbsp
water
1 tsp
vegetable oil
4
cloves garlic, finely chopped
1 tbsp
finely chopped fresh ginger root
4
green onions, chopped
1 tsp
chili paste
1 tsp
sesame oil
2 tbsp
chopped fresh cilantro
Steak Marinade
In a small bowl, combine marinade ingredients. Pat steak dry, brush with oil and rub with mixture. Marinate for minimum one hour. Grill to desired doneness.
Asian Eggplant Dip
Roast eggplant in preheated 425°F oven for approximately 45 minutes. Peel eggplant and chop finely. In a small bowl combine sugar, vinegar, and water. In a large skillet, sauté garlic, ginger, green onions and chili paste until fragrant. Add vinegar mixture. When bubbling, add eggplant. Stir to combine. Remove from heat and add sesame oil. Serve cold or at room temperature along with grilled steak.
Servings per recipe: 12
Serving size: 1/3 cup beef + 2tbsp eggplant sauce
2 protein, 1 veg
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
