
Menu for Day 4
(click on any link to see the recipe - remember, recipe yields are adjustable)
Sautéed Spinach
Roasted Sweet Potatoes
Grilled Flank Steak with Ancho-Honey Barbecue Sauce
Nutritional Information (per serving of the meal):
Calories: 559
Carbohydrates: 52g
Fat: 14g
Saturated Fat: 4g
Protein: 61g
Sodium: 601mg
% Calories from Fat: 23%
% Calories from Saturated Fat: 6%
PREP NOTES: These tips help you get dinner on the table in 30 minutes.
- Mix all of the ingredients for the barbecue sauce, bring to a boil and and simmer until the chili pepper is tender.
- Puree the barbecue sauce and then chill the sauce over an ice bath before brushing on the flank steak.
- Brush the barbeque mixture over both sides of the steak and then place it in the refrigerator for at least 30 minutes.
- Preheat the oven for the potatoes.
- While the steak is marinating in the refrigerator, season the potatoes and place in a hot oven to roast.
- Preheat the grill for the steak.
- While the potatoes finish roasting, grill the steak for about 4-8 minutes per side.
- Once the steak begins cooking on the second side, start sautéing the spinach.