Diabetic-Horseradish Steak and Tomato Salad

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From our richard :-)

Diabetic-Horseradish Steak and Tomato Salad

2 1/2 tablespoons olive oil

3/4 pound flank steak

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 1/2 tablespoons grated horseradish

2 tablespoons red wine vinegar

2 tablespoons Dijon mustard

2 teaspoons chopped tarragon

1 teaspoon Worcestershire sauce

8 ounces cherry tomatoes, halved

8 ounces green beans, cut to 4-inches and blanched

1 (5 ounces) sweet onion, sliced into 1/4-inch thick strips

1/2 cup California Ripe Olives, halved

1. Heat 1 tablespoon olive oil in a large skillet over high heat. Season

flank steak with pinch salt and pepper and place in pan. Sear 3 to 4 minutes

on each side until medium-rare and transfer to

a clean cutting board. Let rest 5 minutes.

2. Whisk remaining olive oil, horseradish, red wine vinegar mustard,

tarragon and Worcestershire sauce with remaining salt and pepper. Set

aside. Slice steak into 1/8 inch thick strips and place in bowl with

horseradish dressing. Add tomatoes, green beans, onion

and California Ripe Olives; toss and serve.

Makes 4 servings

Exchanges: 3 veg, 2 meat, 2 fat

Per serving: cal 282 , fat 16 g, sat fat 2.5 g, carb 12 g, prot 20 g, chol

34 mg, sod 862 mg, fib 4 g

Diabetic Cooking May/June 2004

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.