Steak stars in our last meal – a flavorful New York strip steak, grilled to perfection, and finished with a balsamic glaze. We use this glaze a lot, with grilled veal, lamb, beef, and chicken. Serve the steak with a pasta salad, featuring grilled corn, grilled zucchini, and grilled red onion. Have the pasta cooked and waiting in a bowl next to the grill. Mix the dressing ahead; when the vegetables are done, chop the grilled vegetables on a board and add them to the pasta and toss with the dressing. Dessert is easy: a bowl of beautiful apricots and Bing cherries. Figure 1 large apricot and 6 cherries as 1 carb exchange.
1/3 cup (80 ml) balsamic vinegar
3 large shallots, coarsely chopped
1/2 teaspoon crushed dried thyme
1/4 teaspoon freshly ground pepper
2 8-ounce New York strip steaks, trimmed of all visible fat
In a food processor or blender, combine vinegar, shallots, thyme, and pepper until smooth.
Place steaks in a shallow glass dish. Pour balsamic mixture over the steaks and turn to coat evenly. Cover and marinate for 1 hour, turning steaks occasionally.
Light a grill to medium-high heat. Remove steaks from marinade and grill to desired doneness, about 6 minutes per side, turning once, for medium-rare.
Transfer steaks to a carving board and slice thin on the diagonal. Arrange on a serving platter and serve.
Per serving: 180 calories (45% calories from fat), 24 g protein, 9 g total fat (3.4 g saturated fat), 0 carbohydrate, 0 dietary fiber, 66 mg cholesterol, 57 mg sodium, 330 mg potassium
Diabetic exchanges: 3 lean protein
Grilled New York Steak with Balsamic Glaze
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.