Posted in Appetizers, Beef, Grilling, Vegetables

Memorial Day Weekend Entertaining – Part III of IV


Tonight’s recipes include Cucumber Yogurt Dip with grilled Flat bread and

Asian Marinated Grilled Steak.

Enjoy your BBQ while keeping weight management goals in check!

Cucumber Yogurt Dip

Prep time: 10 minutes

Refrigeration: overnight

Estimated values per serving:

Calories = 124                                              Fat = 3 grams

Serves 8

Ingredients:

½ European cucumber – seeded and grated

4 ounces low fat cream cheese – softened

½ cup fat free Greek yogurt

2 cloves garlic – minced

Salt to taste

4 Large pita breads

  1. Remove excess water from cucumber by placing it in a double layer of paper towels.  Twist the ends of the paper towel over the sink to allow the cucumber water to drain.
  2. In a bowl, fold in the cucumber, cream cheese, yogurt, garlic and salt.
  3. Cover and refrigerate for at least 1 hour (or overnight).
  4. 5 minutes before serving, grill pita bread on the BBQ, cut into 8 wedges per pita and serve with chilled cucumber dip.

NOTE: if you cannot find flatbread, pita bread works just as well.

Asian Marinated Grilled Steak

Serves 6

Prep time: 10 minutes + overnight marinating

Cook time: 10 – 15 minutes

Estimated values per serving:

Calories = 340                                              Fat = 8 grams

Ingredients:

1/3 cup soy sauce

1 cup rice wine vinegar

3 tablespoons brown sugar

½ teaspoon liquid smoke

1 clove garlic – minced

¼ cup scallions – chopped

2 tablespoons ginger – minced

¼ teaspoon red pepper flakes

1 tablespoon toasted sesame seeds

2 pounds London broil

1 tablespoon corn starch

Directions:

  1. Whisk soy sauce, oil, vinegar and sugar in a bowl to dissolve sugar.  Add liquid smoke, garlic, scallions, ginger, red pepper flakes, and sesame seeds.  Combine with steak, cover bowl with wrap and marinate overnight.
  2. Remove steak from bowl and reserve marinade.
  3. Grill steak for about 7 minutes on each side or until cooked to your liking.
  4. Transfer marinade to a sauce pot, whisk in cornstarch and cook on medium heat until thick and bubbly, stirring constantly (about 5 minutes).
  5. Cut steak across the grain and pour cooked marinade on top or serve on the side.

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