Recipes: Dinner's on the Grill

the recipes

june 2002

Dinner's on the Grill

Grilled New York Steak with Balsamic Glaze

(makes 4 servings)

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 Vegetable Pasta Salad

(makes 4 servings)

8	ounces (240 g) rotini (corkscrew) pasta
	olive oil cooking spray
2	ears corn on the cob, husked and silks removed
2	medium zucchini, trimmed and sliced in half lengthwise
1	3/4-inch (4.4 cm) crosswise slice of red onion
3	tablespoons minced parsley
1/4 to 1/3	cup 60 to 80 ml) fat-free Italian vinaigrette

Cook the pasta in a pot of lightly boiling salted water following the directions on the package. Drain and set aside.
Lightly coat the vegetables with the cooking spray. Place on a grill over medium-high heat and grill 8 minutes for the corn, 10 minutes for the zucchini, and 10 to 12 minutes for the onion. Transfer vegetables to a cutting board.
Slice the corn kernels off the cob, slice the zucchini crosswise and coarsely chop the onion. Place in a medium bowl, along with the drained pasta. Sprinkle with parsley and drizzle with the vinaigrette. Toss and serve.

Per serving:	288 calories (5% calories from fat), 10 g protein, 2 g total fat (0.2 g saturated fat), 60 g carbohydrate, 0 cholesterol, 166 mg sodium, 487 mg potassium
Diabetic exchanges:	4 carbohydrate (3 1/2 bread/starch, 1 vegetable)

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