Medium Rare Steak with Pesto Veggies and Salad

by choosingnature on January 20, 2010

STEAK                                     90 grams

PESTO VEGGIEs

PORTOBELLO MUSHROOM    70 grams sliced and marinated

EGGPLANT                              100 grams sliced, skinned & marinated

Once all veggies are cut you are ready to marinate. Pour one cup of olive oil into a measuring cup. Add to this one tbs. of basil, one dash of sea salt, rosemary and oregano. With a marinating brush, paint your veggies and then grill to liking.

SALAD:

LETTUCE                                 60 grams measured, then rinse

OLIVE OIL                                2 tbs.

VINIGER                                  1 tbs.

LEMON JUICE                         1 squeeze

Measure 60 grams of lettuce. Mix two tablespoons olive oil with one tablespoon apple cider vinegar along with a squeeze of lemon juice. Blend and then drizzle over the salad.