Kohlrabi Radish Slaw

Kohlrabi Radish Slaw
From Fine Cooking

Printable Recipe

Prep time: 15 minutes
Serves 8

Ingredients:
Dressing
3 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
¾ tsp cumin seeds, toasted and ground in mortar & pestle or coffee grinder
salt and pepper
Sea salt & freshly ground pepper to taste
Slaw
5 radishes, grated (about 1 cup) ( I used a bunch)
3 carrots, grated (about 1½ cups)
2 small kohlrabi, unpeeled, trimmed and cut into 1/8th inch thick matchsticks – see Note* (about 3 cups)
½ medium head green cabbage, thinly sliced (about 1 lb/450g – 5 cups)
1/2 cup fresh cilantro, chopped

Directions:
*Note: there are a number of ways to make the prep work quick and easy. Here’s what I did: used the grater of my food processor for the radishes & carrots; used the mandolin for the kohlrabi – sliced it very fine and then used a knife to make the final matchsticks – somehow my mandolin’s julienne blades refused to cooperate. I used the mandolin for the cabbage, cutting the half in half, but really could have used the food processor with the slicing blade.

1. In a small bowl, combine the vinegar, mustard, honey and freshly ground cumin. Slowly whisk in the oil. Taste for seasoning and set aside.

2. Toss all the slaw ingredients together in a very large bowl. Pour the dressing over top and toss again.

To serve: we prefer it cold, so I’d refrigerate it before serving the next time I make it. That said, it was delicious as a base for roasted salmon and the leftovers will be the perfect side for grilled steaks.

Savory Chicken & Mushroom Frittata

Savory Chicken Mushroom Frittata

Printable Recipe

Prep time: 10 minutes
Baking time: 10 minutes
Servings: 4.

Ingredients:
2 -3 tbsp olive oil
1 spring onion, coarsely chopped (about ¼ - ½ cup)
Fresh shitake & cremini mushrooms, sliced
1 cup roasted chicken, diced
5 eggs
2 tbsp fresh herbs, chopped (I used cilantro and oregano this time, but thyme & rosemary would be great too)
Salt & pepper to taste
Smoked paprika (large pinch)
Ancho chili powder (large pinch)

Directions:
1. Preheat oven to 375°F/ 190°C

2. In a medium-sized bowl beat eggs with 1 tbsp olive oil, herbs, salt & pepper and set aside.

3. Over medium high heat, using 1 tbsp olive oil, sauté onions and mushrooms in a small-medium sized non-stick, oven-proof skillet until the onions are translucent (about 3-4 minutes). Add the chicken and sauté for another minute or two to mix everything up.

4. Pour the egg mixture over the chicken & mushrooms in the pan, tipping the pan until the egg mixture completely covers them. Continue to cook until the eggs set around the edges (3 minutes or so, longer if you’re adding more eggs and making it for more people). I like to tip the pan and lift the edges to allow more eggs to “set”. The center should still be slightly “wet”.

5. Sprinkle with a little smoked paprika and chili powder and bake for 10 minutes or until it’s set in the center and becomes golden.

6. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.

Roasted Chicken & Mushroom Penne

Roast Chicken & Mushrooms with Penne

Printable Recipe

Hands-on time: 15 minutes
Total cooking time: 15 minutes
Serves 4

Ingredients:
2 tbsp olive oil
1 large onion, coarsely chopped
¾ cup, grape or cherry tomatoes, quartered
1 cup cremini mushrooms, thickly sliced
2-3 cloves garlic, finely chopped
½ - ¾ cup canned crushed fire roasted tomatoes
½ tsp red chili pepper flakes
1 heaping tablespoon pesto
1 large roasted chicken breast, boneless and diced
Coarsely grated Parmesan cheese
2 cups penne (because we’re doing South Beach Diet, I used Dreamfields)

Directions:
1. Boil pasta in a large pot of boiling salted water.

2. In a large skillet at medium high, heat the oil and then sauté the onions until tender (about 5 minutes). Add the tomatoes and mushrooms and continue to cook until the mushrooms brown and the tomatoes are very soft, stirring occasionally. (5 minutes)

3. Add red chili pepper flakes, pesto and canned tomatoes, stir well and then add the chicken just to heat.

4. Drain the pasta and add it to the skillet. Add the parmesan cheese, toss and taste for seasoning.

Shrimp & Feta Stuffed Zucchini Boats

Shrimp & Feta Stuffed Zucchini

Adapted from Food & Wine , July 2009

Printable Recipe

Hands-on time: 15 minutes
Total cooking time: 1 hour or so
Serves 4

Ingredients:
2 tbsp olive oil
1 large onion, quartered
1 red bell pepper, cut into chunks
½ fennel root, bulb only, cut into chunks
2-3 cloves garlic, peeled
½ - ¾ cup canned crushed fire roasted tomatoes (the magazine calls for 4 plum tomatoes, chopped)
½ tsp red chili pepper flakes
2 tbsp fresh flat leaf/Italian parsley, chopped
2 tbsp fresh oregano, chopped
Salt & freshly ground pepper to taste
¾ lb/340g large shrimp, finely chopped (this I did by hand…too delicate for the food processor)
4-6 small round zucchini (you could use the oblong ones, but they don’t leave much room for filling) Note: I didn't have enough zucchini, so I also used some sweet bell peppers, seeded & halved)
1 cup or so crumbled feta

Directions:
Preheat the oven to 425°F/220°C and prepare a foil lined rimmed baking sheet (for easy clean up)

To prepare the filling:
1. I like to use my food processor to finely chop the vegetables. Just put the onion, bell pepper, garlic & fennel root in the bowl, using the stainless steel blade, and pulse until finely chopped.

2. In a large skillet at medium high, heat the oil and then sauté the finely chopped pepper mixture, stirring until tender (about 5 minutes). Add the tomatoes and red chili pepper flakes and cook, stirring occasionally, until the juices are absorbed and you have a lovely thick sauce (about 5-6 minutes). Remove from the heat and allow to cool for about five minutes.

3. Stir in the shrimp and fresh herbs and set aside.

To prepare the zucchini “boats”
1. Using a regular dessert spoon, scoop out the zucchini pulp, leaving a ½ shell all around. (Note: the magazine didn’t say anything about using the pulp and I chose not to).

2. Season the zucchini boats all over with olive oil, salt and pepper. Set them flesh side up on the prepared baking sheet. Stuff the boats with a heaping scoop of filling. Baked for 30 minutes.

3. Preheat the broiler and move the rack to 6”/15.25cm from the broiler element.

4. Sprinkle the feta over each boat and broil for 5 minutes or until the feta starts to brown.

Transfer to platter and serve hot or at room temperature.

Chicken & Lentil Stew

Chicken & Lentil Stew
Slightly modified from The South Beach Diet Super Charged

Printable Recipe

Hands-on time: 10 minutes
Cooking time: 25 minutes

Serves 4-6 (6 SB standards, 4 by ours)

Ingredients:
1 tbps extra virgin olive oil
1 small onion, finely chopped
2 large cloves garlic, minced
½ -1 tsp dried basil
½ - 1 tsp dried oregano
Salt & freshly ground pepper to taste
1 tbsp tomato paste
½ -1 tsp chipotle chili in adobo sauce (I usually puree a whole can and freeze them in teaspoon portions)
1 lb/450g boneless, skinless chicken breasts cut cross-wise into thin strips
1 (15oz/454ml) can of lentils, drained & rinsed
1 (15oz/454ml) can of diced tomatoes & their juice (fire-roasted are my personal choice)
¾ cup lower sodium chicken broth
4 cups baby spinach

Directions:
1. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, herbs, pepper and a pinch of salt. Stir until everything is well mixed. Reduce the heat to medium low and cook, stirring occasionally for about 4-5 minutes. The onions should start to become translucent and everything begins to smell heavenly.

2. Stir in the tomato paste and chipotle chili paste and cook for another 3 minutes. Add the chicken strips and cook for 2 minutes , stirring everything together.

3. Add the lentils, tomatoes and juice, broth and bring to a gentle simmer. Reduce heat to low, cover, and cook until the chicken is cooked through (7-10 minutes).
4. Stir in the spinach…I know, it looks like it won’t all fit in the pot, but spinach wilts down quickly, if you “fold” it into the stew. Cover and cook for just another minute or two. Taste for seasoning and serve warm.

Multigrain Mediterranean Linguine with Shrimp

Multi-grain Mediterranean Linguine & Shrimps
South Beach Diet, Phase II friendly

Printable Recipe

Prep & cooking time: 20 minutes
Serves 4

Ingredients:
8oz/225g multigrain linguine
1 tbsp extra virgin olive oil
2 large cloves of garlic, finely chopped
2-3 sundried tomatoes (in oil), drained and coarsely chopped
5-6 dried black olives, pitted and coarsely chopped
8oz/225g large shrimp, peeled and deveined
Zest of 1 lemon
1 tbsp pesto
Pinch or two of red chili pepper flakes

Directions:
1. Cook the pasta in salted water as per package instructions (usually 5-8 minutes). Remove the pasta when al dente using a slotted spoon.

2. In a medium non-stick skillet, heat the oil over medium heat. Add the garlic, tomatoes, olives and stir for a minute or two – just until fragrant. Add the shrimp and sauté until pink. (3-5 minutes)

3. Add the zest and pesto to the shrimp. Toss well and then add the pasta. I like to use tongs to move the pasta from the cooking water to the pan. That way there’s a little – not too much cooking water that makes it a little saucier. Toss and transfer to a serving bowl.

Serve with a simple salad and you’re done.

Oat & Pecan Muffins

Oat & Pecan Muffins
Adapted from The South Beach Diet Super Charged

Printable Recipe

Prep time: 35 minutes
Baking time: 10-15 minutes (or until the toothpick comes out clean)

Makes 12 muffins

Ingredients:
1 cup butter milk (or 1 cup 1% milk plus juice of ½ lemon and let sit for 5 minutes)
¾ cup rolled oats plus 2 more tablespoons to sprinkle on muffins just before they go in the oven
1¼ cup whole wheat pastry flour (or just pulse your regular whole wheat flour in a food processor a few time)
½ tsp baking soda
1½ tsp baking powder
¼ tsp salt
¼ tsp ground cinnamon
2/3 cup chopped pecans (the book likes walnuts…use your favorites)
1/3 cup granulated brown sugar substitute (I like the Splenda more than any other – still not as good as sugar though)
1 large egg, beaten
1/3 cup canola oil
1 tsp vanilla extract

Directions:
1. Pre heat the oven to 425°F/215°C and prepare muffin tins with cooking spray or paper liners.

2. In a small bowl, combine the buttermilk and ¾ cup of rolled oats. Stir and let sit for 30 minutes.

3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon & salt. Stir in the nuts.

4. In a large bowl, stir together the brown sugar substitute, beaten egg and canola oil until well blended. Stir in the oat mixture and then the flour mixture. Do not overmix.

5. Pour the batter into the prepared muffin tins (2/3 full). I use an ice cream scoop – fast, easy, clean…my mantra. Bake for 10-12 minutes, depending on the size of your muffin tins. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.

6. Cool on a cake rack for 15 minutes.

Mediterranean Fish Fillets

Mediterranean Fish Fillets
Inspired by several books and a trip to the market: Next time I'll add more heat and more olives.

Printable Recipe

Prep time: 10 minutes
Stovetop cooking time: 20 minutes

Serves 2

Ingredients:
1 tbsp olive oil
1 onion, chopped
½ cup fennel root, chopped
1 tsp ground cumin
1 tsp ground coriander
3 large cloves garlic, finely chopped or ¼ cup garlic scapes
½ sweet red pepper, julienned
1 cup, fresh tomatoes, chopped or 1 tin(14oz/400ml) diced tomatoes & juice
½ cup chopped fresh herbs (this time I used parsley, oregano, mint)
½ cup oil dried black olives, pitted and coarsely chopped
½ -1 jalapeno pepper, seeded & finely chopped
Chopped garlic scapes for garnish (optional – or more chopped fresh herbs of your choice)
Salt & pepper to taste
2 haddock fillets (any firm white fish fillets will do – tilapia comes to mind)
Broccoli florets

Directions:
1. Heat a large skillet over medium-high heat and sauté the onions and fennel root until they start to soften (5 minutes or so). Add everything else, except the fish and sauté for another 5 minutes or so. Taste for seasoning.

2. Lower the heat to medium and lay the fish fillets on top of the vegetables. Cover and cook for 5-10 minutes. Add the broccoli florets. There should now be more sauce in the pan. Spoon over the fish and continue to cook until the fillets are white all the way through (anther 5-10 minutes). If the sauce starts to dry out, lower the heat and add a little tomato juice, white wine or water.

3. To serve: plate the fish and broccoli. If the sauce is too thin, bring the temperature up to high and let the sauce boil down a bit. Ladle over the fish and sprinkle with chopped garlic scapes or fresh herbs.

Shrimp & Scallop Stir Fry with Baby Bok Choy

Shrimp & Scallop Stir Fry with Baby Bok Choy
Adapted from The South Beach Diet Supercharged

Printable Recipe

Prep time: 5 minutes
Cooking time: 10 minutes

Serves 2-4

Ingredients:
½ lb/450g large shrimp, shelled & deveined
½ lb/450g large sea scallops (Digby scallops if you can get them), rinsed & patted dry
2 large scallions/green onions, white & green parts thinly sliced
2 large clove garlic, minced
2 tsp extra virgin olive oil
2lb/1kg baby bok choy, rinsed, drained, dried & coarsely chopped (don’t skimp like I did…they really shrink up once chopped)
2 tbsp low sodium soy sauce (I actually used dark mushroom flavored soy sauce from my local Asian market – I had wanted to add some reconstituted shitake mushrooms, but didn’t have…will definitely do so next time)
2 tsp chili garlic sauce ( more or less depending on how much heat you like)

Directions:
1. In a large bowl, combine the shrimps, scallops, scallions and garlic and toss well.

2. Heat a large skillet or wok over medium high heat and add the shrimp/scallop mixture. Cook, stirring occasionally, until the shrimp are pink (3-4 minutes). Transfer to a large clean serving bowl.

3. Return the pan to the stove, still at medium high heat, and add the bok choy (there should be “juices” left from the shrimp & scallops in the pan. Cover and cook (stirring occasionally, until the bok choy is tender crisp (another 3 minutes or so). Drain any liquid in the skillet and add the bok choy to the seafood.

4. Return the skillet to the stove and add soy sauce and chili. Stir to combine and bring to a boil (just takes a few seconds). Add the seafood & bok choy and toss to coat. Cook only long enough to reheat. Transfer with slotted spoon to a serving bowl and boil the “sauce” until it thickens a bit. This doesn’t take very long. Pour over seafood and bok choy and serve.

Great dish on its own, but even better over rice (If you’re not South Beach Dieting) or multigrain pasta (if you are into SBD, phase II).

Moroccan Grilled Chicken

Moroccan Grilled Chicken
Inspired by The South Beach Diet Supercharged

Printable Recipe

Prep time: 5 minutes
Cooking time: 10 minutes or so
Rest time: 5 minutes

Serves 2

Ingredients:
2 boneless, skinless chicken breasts, pounded as flat as you can
1 tbsp or so Ras –el Hanout (Moroccan spice blend)
1 tsp olive oil to brush on breasts before grilling

Directions:
1. Preheat your grill (lucky you if it’s a BBQ, I use The Griddler on my countertop)

2. Sprinkle both sides of the flattened chicken breasts with Ras el Hanout and lightly press so that the powder sticks to the chicken. Brush with a little olive oil

3. On a hot grill, sear the chicken for 2-3 minutes per side. Lower the heat a bit (medium high) and cook for another 3 minutes per side. The chicken is cooked when it is no longer pink in the center. Make a small slice to check.

4. Remove the chicken from the grill and allow it to rest, covered with foil for about 5 minutes. Slice across the grain and serve.

I loved it over the “Handful” Arugula Salad with Lime Vinaigrette

"Handful" Arugula Salad & LIme Vinaigrette

The “Handful” Arugula Salad & Lime Vinaigrette
Vinaigrette from The South Beach Diet Supercharged

Printable Recipe

Prep time: 5 minutes

Serves 2

Ingredients:
Handful of arugula
Handful of cooked chickpeas, drained
Handful of herbs (I used oregano, mint & parsley this time)
Handful of baby Bocconccini, drained
Handful of diced cucumber
Handful of diced fennel root
1 green onion/scallion, sliced
Half avocado, diced (Optional)

Lime Vinaigrette
Juice of half a lime
1 clove garlic, crushed
¼ tsp ground cumin
Pinch of sugar substitute (I like Splenda)
1/3 cup extra virgin olive oil
Freshly ground black pepper

Directions:
1. In a large serving bowl, toss in all the ingredients except the vinaigrette.

2. In a small bowl, whisk the lime juice, cumin and garlic. While continuing to whisk, pour the oil in a steady stream to emulsify.

3. Add vinaigrette to salad and toss.

Provencal Bean & Herb Soup

Provencal Bean & Herb Soup
Adapted from The South Beach Diet: Supercharged

Printable Recipe

Prep time: 10 minutes
Cooking time: 15-20 minutes

Serves 4 (great for next day lunches)

Ingredients:
1 tbsp extra virgin olive oil
1 small onion, chopped
¼ cup fennel root, finely chopped (the book uses 1 celery stalk)
2 large cloves garlic, minced
1 tsp fresh thyme leaves or ½ tsp dried
1 tbsp fresh rosemary, chopped or ½ tsp dried
1 tbsp fresh oregano, chopped or ½ tsp dried (the book used dried basil)
½ tsp salt
1 can (15oz/415ml) Great Northern beans, rinsed and drained (I used Navy Beans)
1 ½ cups vegetable or chicken broth
Freshly ground pepper

Directions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, fennel, garlic and herbs and sauté until soft (about 10 minutes), stirring occasionally.

2. Add the beans and toss to coat. Add the broth and simmer over low for about 5 minutes or so.

3. Using an immersion blender (or transfer to a blender), puree until it’s the consistency you prefer. I like mine coarse with lots of beans visible.

4. Season with salt and pepper and enjoy.

Chicken Meat Loaf with Mushrooms & Beans

Chicken Meatloaf with Mushrooms & Beans
Adapted from The South Beach Diet: Supercharged

Printable Recipe

Prep time: 15 minutes
Cooking time: 1 hour & 15-20 minutes
Rest time: 5-10 minutes (to reabsorb the juices and firm the loaf)

Serves 4-6 (great for next day lunches)

Ingredients:
2 tsp extra virgin olive oil
1½ cups onions, chopped (about 2 medium onions)
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp paprika
½ tsp salt
¾ lb/340g mushrooms, chopped (I love cremini and was short so I added some Portobello caps to make up the difference – great woodsy flavor)
4 large cloves garlic, minced
1 can (15oz/415ml) Great Northern beans, rinsed and drained (I used Navy Beans)
1¼ lb/565g ground chicken/turkey*
2 large eggs, lightly beaten
½ cup fresh parsley, chopped
4 tsp Worcestershire sauce
2 tsp Dijon mustard

Directions:
1. Preheat oven to 375°F/190°C. Lightly grease a loaf pan (8 x 4 x 2 ½”)

2. Mise on place:It really does make things simpler if you prepare all your ingredients before starting to cook. I used a food processor to chop whatever needed chopping…individually and removed to separate bowls waiting to be added to the recipe. Combine the Worcestershire sauce & Dijon mustard in a small bowl and set aside.

*I used boneless chicken breasts and removed any fat, cut into 2” chunks and then processed them using the pulse a few times. Chicken is delicate so it breaks down easily. I did them last so I wouldn’t have to wash the food processor between each “Chop”. Or you could just buy extra lean ground chicken or turkey.

3. Heat oil in a large non-stick skillet over medium-high heat. Sauté the onions, thyme, cayenne, paprika, salt & pepper, stirring occasionally, for about 5 minutes. Lower the heat a little and add the mushrooms and garlic. Sauté until mushrooms are soft (about 5 minutes) and then add the beans. Stir to combine and remove from heat. Transfer to a large bowl and let cool for about 5 minutes or so.

4. Add chicken, eggs, parsley and half the Worcestershire sauce mix. Mix well (I used my hands) to combine and then place in the prepared pan.

5. Bake in the center of the oven for 1 hour. Remove from oven and brush the top with the rest of the Worcestershire Sauce mix and return to oven for another 15 minutes or until a meat thermometer registers 180°F/82°C.

6. Remove from the oven, cover with foil and let the meatloaf rest before serving to reabsorb the juices and firm the loaf.

Ginger Roasted Salmon with Seared Scallops on Sautéed Swiss Chard

Ginger Roasted Salmon with Seared Scallops on Sautéed Swiss Chard

Printable Recipe

Prep time: 10 minutes
Total Cooking time: 15-20 minutes

Serves 2

Ingredients:
1 salmon fillet (about 2” across), skin on
Dressing:
½ tbsp fresh ginger, peeled & grated
1 large garlic clove, minced
½ tsp toasted sesame oil
1 tbsp dark soy sauce (you can use regular, but the dark is thicker and makes a great glaze)
Juice of ½ lime

½ bunch Swiss Chard, rinsed, drained and chopped (see directions below)
1 large shallot, cut in half length-wise and then sliced across
1 tbsp olive oil
1 tbsp balsamic vinegar
Some chicken broth (only if the pan gets too dry before the stems are soft)
Salt & pepper to taste

½ lb/450g fresh sea scallops (Nova Scotian, Digby scallops are awesome!)
Lemon juice – to spritz scallops when nearly done

Directions: Looks complicated, but I promise it's easy if you do it in this order.
Roast Salmon
1.Preheat oven to 400°F/200°C. Combine all the dressing ingredients (ginger to lime juice) in a small bowl.

2. Lay the salmon, skin side down, on a foil lined, lipped cookie sheet. Coat the top of the salmon with the dressing. Bake in the center of the oven for 15-20 minutes depending on how thick the fillet is. It’s ready when you stick the tip of a knife in the center and it comes out warm. If it’s cold, it’s undercooked.

In the meantime, to prepare the Swiss chard: once the chard is rinsed and patted dry, run a knife along the sides of the stem where it meets the leaf and separate. Once all the stems are together, cut them across in ½” pieces and set aside. Coarsely chop the leaves and keep separate from the stems.

1. While the salmon is roasting, heat a non-stick skillet over medium heat. Sauté the shallots in the olive oil for 3-4 minutes, until they begin to golden. Lower the heat a little and add the stems. Sauté until they are almost soft (about 5 minutes) and add the leaves. If the pan gets dry at this point add a little chicken or vegetable broth. You don’t want soup, but you don’t want it to scorch either. Add the balsamic vinegar and toss until the leaves soften (5 minutes). If they’re still tough, cover and lower heat even more. Taste for seasonings. This is when you’d add more balsamic, or salt & pepper. It should be sweet but with a little tang.

You only cook the scallops when everything else is about ready…seriously – they only take 1 minute per side.

1. Rinse the scallops and pat dry.

2. Heat ½ tbsp olive oil in a non-stick pan over high heat and once the pan is hot, add the scallops. Season with salt and pepper. Let sear for 30-40 seconds and flip. Spritz some lemon or lime juice and you’re done.

To plate:
Lay the Swiss Chard on the plate, top with the salmon (skin left on the baking sheet) and add the scallops – 2-3 on top and the rest on the side.

Herb & Citrus Grilled Chicken

Herb & Citrus Grilled Chicken
Printable Recipe

Prep time: 10 minutes
Marinating time: 1-24 hours
Grill time: 10 minutes
Serves 2

Ingredients:
2 chicken breasts, boneless & skinless
Marinade
1 large cloves garlic, minced
1 tbsp fresh cilantro, chopped
1 tbsp fresh mint, chopped
Juice of half a lime
Juice of half a lemon
1 heaping soup spoon of olive tapenade

Directions:
1. Combine all the marinade ingredients in a shallow baking dish or bowl, large enough for the chicken or in a zip lock baggie.

2. Add the chicken, being sure to coat well. Refrigerate until ready to grill. You can marinate from 4 -48 hours in the fridge. If you want to cook quicker than that, let the chicken sit in the marinade on the counter for 1 hour.

3. Preheat grill and cook chicken about 5 minutes per side over medium high heat. The chicken is done when it’s no longer pink in the center. I use my Griddler set to Griddle & High and spray with Mazola Simplicity or PAM for easier cleaning.

Chili Dry Rubbed Grilled Steaks

Chili Dry-rubbed Grilled Steak
Inspired by Saveur , Texas issue

Printable recipe

Prep time: 5 minutes
Marinating time: 1-24 hours
Grill time: 10 minutes
Serves 2

Ingredients:
2 sirloin tip steaks (we’re on South Beach Diet and this is a great lean, yet juicy cut)
Dry Rub:
2 tbsp sweet paprika
1 tsp chipotle chili powder
1 tsp ancho chili powder
¾ tsp ground cumin
Olive oil, just enough to brush on steaks before grilling.

Directions:
1. Combine the dry rub in a small bowl. Rub into the steaks (both sides) and set aside – one hour at room temperature and up to 24 hours in the fridge.

2. Preheat your grill (lucky you if you have a BBQ) – I use my trusty Cuisinart Griddler, but any grill pan would work too. If you’ve refrigerated your steaks, they should come to room temperature before grilling (at least 30 minutes).

3. Baste your steaks with olive oil and grill over high heat (sear on Griddler) for 3 minutes per side. Lower the heat to medium high (shift around on a charcoal BBQ or lower temperature on a gas grill) and cook for another 2-3 minutes per side – or done to your likeness.

4. Remove from heat and cover with foil to “rest” for five minutes before serving.

For South Beach Dieters: this is great served with Roasted Cauliflower and over a bed of stir fried baby beet greens (baby spinach is great too) & chopped shallots, sprinkled with a little baslamic vinegar.

Warning: this is spicy, so you might want to scrape some of the rub off after cooking, if you're whimps like me.