Skirt Steak, Southwest Beans & Tomato Salad
A Bariatric Friendly Supper! The key to this lifestyle is to keep it simple. Kick the processed foods to the curb.
Most nights in our house, we eat grilled meat or fish AND A SALAD. Occasionally I add some beans or a piece of Summer corn. You wont see rice, macaroni, spaghetti, potatoes, or bread on my plates.
Take the skirt steak from the package and put it in a baking dish with a big splash of Newmans Own Italian Dressing and poke it all over with a big fork. Leave it while you put the beans on - cook 2 slices of bacon with half an onion until browned - then add a can of pinto beans, a small can of diced green chilies, season to taste and lower to a simmer.
Grill the steak to medium rare doneness. Take the platter inside AND LET THE MEAT REST FOR TEN MINUTES BEFORE YOU SLICE IT. The juices will redistribute into the meat instead of running out onto a puddle on the plate.
Tonights salad is simply cut up grape tomatoes on the plate with a small glop of Maries Lite Blue Cheese dressing. If blue cheese is not your bag, use Lite Ranch. Mangia!