Vinaigrette: 2 teaspoons minced garlic
1 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Beef: 1 1/2 lb. beef top sirloin steak (3/4 to 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups packed arugula
1/4 cup chopped fresh basil
With side of knife, mash garlic with 1 teaspoon salt to form paste. Place in small bowl; whisk in vinegar and mustard. Slowly whisk in oil.
Heat grill. Sprinkle beef with 1/2 teaspoon salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare or until of desired doneness, turning once. Place on cutting board; cover loosely with foil. Let stand 5 minutes.
Cut steak into 4 pieces or thinly slice; place over arugula. Drizzle vinaigrette over steak; sprinkle with basil.
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