Sirloin w/ Parmesan Cream Sauce

Sirloin w/ Parmesan Cream Sauce

Ingredients:

  • 2 lbs top sirloin
  • salt & pepper to taste
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped onion
  • 1/2 cup fat free cream cheese
  • 1 cup fat free half & half
  • 1 cup low-fat Parmesan cheese
  • 1/8 teaspoon ground black pepper
  • 1 tbs chopped fresh parsley

Directions:

  1. Season steaks with salt, pepper, and any other desired steak seasoning.
  2. Grill for 2-4 per side or 4-7 in George Foreman Grill depending on how well you like your steak.
  3. Heat a medium pan with 2 seconds of cooking spray on medium heat.
  4. Add garlic and onions and saute for about 1 minute.
  5. Add cream cheese, half & half, and parmesan cheese. Stir over heat until cheese is melted and smooth.
  6. Add salt & pepper to taste and finish with parsley and remove from heat.

(source: http://kitchengirljo.blogspot.com/2009/03/giveaway-steak-with-shrimp-and-creamy.html)

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Pesto-Rubbed Tri-Tip

This recipe may look similar to the Juicy Tri-Tip recipe I posted earlier but the herbs really give it a different flavor. It gives it more of a pesto taste which I just love!

Pesto-Rubbed Tri-Tip

Ingredients:

  • 3 lbs tri-tip roast
  • 1/3 cup soy sauce
  • 1/3 cup lemon juice
  • 1/4 cup worcestershire sauce
  • 3 tbs garlic powder
  • 3 tbs dried basil
  • 1.5 tbs dried parsley
  • 1 tsp pepper

Directions:

  1. In a blender or food processor, process soy sauce, lemon juice, worcestershire sauce, garlic powder, basil, parsley, and pepper.
  2. Rub marinade on tri-tip and refrigerate for 6 hours.
  3. Roast in oven at 375 degrees F for 1 hour.

(source: http://allrecipes.com/recipe/best-steak-marinade-in-existence)

Juicy Tri-Tip Roast

Bob made this for dinner earlier tonight and it-was-gorgeous! I practically inhaled it; it was THAT delicious. So lots of props to Bob for finishing off our festive Fourth of July holiday right!

Juicy Tri-tip Roast

Ingredients:

  • 2 & 1/2 lbs tri-tip roast
  • 1/2 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tbs worcestershire sauce
  • 2 tbs pepper
  • 2 tbs garlic powder
  • 2 tbs garlic salt
  • 5 cloves garlic, minced
  • 1/2 white onion, minced

Directions:

  1. Mix all marinade ingredients together in a bowl and rub it on the tri-tip.
  2. Cover and refrigerate for 6 hours.
  3. Roast tri-tip in a roaster at 375 degrees F for 1 hour.

 

(source: http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/6-hour-tri-tip-marinade-recipe/index.html)

Asian Steak & Noodles

Asian Steak & Noodles

Ingredients:

Fettuccine Shirataki Noodles
  • 1/2 lb of sirloin tip, very thinly sliced
  • 2 cloves of garlic, minced
  • 4 tbs of low-sodium soy sauce
  • 6 tbs of oyster sauce
  • 2 tbs Splenda brown sugar
  • 1 cup water
  • 2 ts onion powder
  • 2 ts garlic powder
  • 1 ts pepper
  • 1 package fettuccine shirataki noodles

Directions:

  1. Mix all ingredients (except steak & noodles) in a bowl to create marinade/sauce.
  2. Pour half of the sauce into a ramekin & set aside.
  3.  Add steak to bowl to marinate & mix. Make sure all slices are covered. Allow meat to marinade for a few minutes.
  4. Prepare shirataki noodles according to package directions and set aside.
  5. Heat wok/skillet to medium-high with cooking spray.
  6. Add steak. Steak will cook quickly in just a few minutes so be careful not to overcook.
  7. Add noodles & remaining sauce. Heat for a few minutes.

Note: If you do not know what shirataki noodles are, this is a GREAT time to discover them. They are a nice substitute for noodles & pasta as they are made out of tofu & yams and are extremely low in carbs and fat. You can find them at your local Ralphs in the refrigerated section next to the tofu. They are about $2 a package. I’ve also heard others mention seeing them at Trader Joe’s & Asian markets. They come in fettuccine, angel hair, macaroni, and more and are Cruise Phase friendly!