Vegetable Steak & Eggs
TAKES: 30 min. MAKES: 4 servings
Low-carb doesn’t have to be skimpy with this lighter take on steak and eggs. —Robert Deskin, Plantation, FL
1 beef skirt or flank steak (1 lb.) 1 tsp. Montreal steak seasoning 1 each medium yellow summer squash and medium zucchini, halved and sliced
1 medium sweet red
2 Tbsp. butter, divided
5 oz. fresh baby spinach (6 cups) 1/2 tsp. salt
1/4 tsp. pepper
4 large eggs
1/4 cup shredded Parmesan cheese
1. Rub steak with seasoning. Grill steak, covered, over medium-high heat, 3-5 minutes on each side or until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
2. In a nonstick skillet, saute squash, zucchini and red pepper in 1 Tbsp. butter until crisp-tender. Add the spinach, salt and pepper; cook until wilted. Divide among four plates.
3. In the same skillet, cook eggs in remaining butter over low heat to desired doneness. Thinly slice steak across the grain; serve over sauteed vegetables. Top with egg and cheese.
1 SERVING 344 cal., 21g fat (10g sat. fat), 259mg chol., 770mg sod., 7g carb. (4g sugars, 2g fiber), 33g pro.