Herbed Steak and Onions

30 minutes Prep: 15 minutes Cook: 8 minutes

70 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	cup	tomato juice
1	tablespoon	olive oil	or cooking oil
1/2	teaspoon	basil	crushed, dried
1/2	teaspoon	oregano	crushed, dried
1/4	teaspoon	black pepper
1	each	garlic clove	minced
1	pound	top round steak	1" thick
2	large	onions	thin sliced rings

Directions

For marinade, combine tomato juice, oil, basil, oregano, pepper, and garlic.

Set aside.

Trim fat from steak and cut into 4 equal portions.

Place meat in a plastic bag set in a deep bowl.

Pour marinade over steak.

Seal bag; turn to coat steak well.

Marinate overnight in the refrigerator.

Then, drain steak, reserving marinade.

Place onion slices on an 18" square of heavy foil.

Turn edges of foil up slightly.

Drizzle 1/2 cup of the reserved marinade over onions.

Fold foil tightly to seal. Grill onion packet and steak on an uncovered grill directly over medium coals for 10 minutes.

Turn onion packet and steak; brush steak with marinade.

Grill steak to desired doneness, allowing 8-10 minutes more for medium.

Grill onions 8 minutes more or till tender.

Unwrap onions and place on a serving plate.

Arrange meat atop onion.

Spoon any remaining sauce from onions over the meat.

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Nutrition Facts

Serving Size 141g

Amount per Serving

Calories 70 40% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	7%
Sugars 5.0g
Protein 1.0g	3%

Vitamin A	6%		Vitamin C	29%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Quick Graham Bread

This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.

Reviewed by ericjs