| June Recipe - Polynesian Steaks and Granita (Melon Ice) |
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| Polynesian Steaks and Granita (melon ice) | |
Polynesian Steaks 4 (8oz ea) New York strip steaks (1" thick) 1/2 cup soy sauce 2 tsp ginger (minced) 2 cloves garlic (minced) 1 shallot (chopped) 1/4 tsp red pepper flakes 1/2 tsp curry powder 2 tbsp orange marmalade 4 pineapple slices (canned or fresh) Trim excess fat from steaks. Place steaks in shallow, glass baking dish. In medium mixing bowl, combine soy sauce, ginger, garlic, shallot, red pepper, curry powder, and marmalade. Mix well. Pour mixture over steaks. Place dish in refrigerator for 4 hours, turning steaks twice during marinating time. Heat charcoal or gas grill to medium-hot. Place steaks on grill 5 inches from heat. Cook 12-15 minutes on each side or until done as desired. Brush steaks with marinade during cooking. Remove steaks from grill to serving plates. Top with pineapple rings. Serve while hot. 4 servings - 43g protein - 4g carbohydrate per serving. Granita 2 ½ pounds of ripe melon (seeds removed) 3 Tablespoons superfine sugar 3 Tablespoons fresh lemon or lime juice - Chill 13x9x2 inch no aluminum or other non-reactive metal baking pan in freezer for about 30 minutes - Place chunks of melon in a blender. Puree out 2 cups into a medium bowl. - Add the sugar and lemon/lime juice to the puree - Refrigerate until very cold - Pour chilled melon mixture into chilled metal pan - Freeze until ice crystals form around the edges - about 30 minutes - With a fork, stir edges of ice into the rest of the mixture to evenly incorporate. - Continue to freeze, stirring every 30 minutes until liquid freezes completely, about 3 hours - Spoon into bowls and serve 91 calories, 1 gram protein, 0g fat, 24g carbohydrate. Can substitute Splenda for even less carbs! |
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