Fire up the grill!!!! Summer is closing in and it's time get outside for a fabulous Bar-B-Que Zone style! Try this wonderful T-bone steak and grilled vegetables of yellow squash, zucchini, Japanese eggplant, mushrooms, green onions, asparagus and bell peppers. Drizzled with a tangy balsamic herb vinaigrette, this quick and easy outdoor bar-b-que delight won't leaving you wishing you had grilled burgers instead!
Steak Florentine
Recipe courtesy Giada De Laurentiis*
Enjoy!!
Cooked vegetable block conversions:
Bell pepper = 1 and 1/4 cup per block
Yellow squash = 1 and 1/4 cup per block
Zucchini = 1 and 1/3 cup per block
Eggplant = 1 and 1/2 cup per block
Mushrooms = 1 and 1/2 cups per block
Asparagus = 12 spears per block
Green onion = 1/2 cup per block
2 Block Meal
2 oz. steak (protein), mix and match your own veg for 2 blocks of carbs (see above for cooked veg zone conversion), 2 teaspoons balsamic herb vinaigrette (fat)
3 Block Meal
3 oz. steak (protein), mix and match your own veg for 3 blocks of carbs (see above for cooked veg zone conversion), 3 teaspoons balsamic herb vinaigrette (fat)
4 Block Meal
4 oz. steak (protein), mix and match your own veg for 4 blocks of carbs (see above for cooked veg zone conversion), 1 tablespoon balsamic herb vinaigrette (fat)
5 Block Meal
5 oz. steak (protein), mix and match your own veg for 5 blocks of carbs (see above for cooked veg zone conversion), 1 1/4 tablespoon balsamic herb vinaigrette (fat)
*Recipe was linked from www.foodtv.com
