Thursday, March 28, 2013

Steak with a Balsamic Reduction Sauce and Honey Glazed Carrots

Adapted from Budget Savvy Diva

What I had for dinner yesterday:
Steak with a Balsamic Reduction Sauce
Honey Glazed Carrots
Pasta - Gasp! Yup, pasta. 
Salad with 5 croutons and lite French Dressing

This meal was 527 calories, 69g carbs, 13g fat, 36g of protein, 10g fiber.

The pasta - I bought Dreamfields pasta which, according to their logic, 1/2 cup dry is 41g of carbs but apparently, because of the fiber and protected carbs (?) it subtracts out 31g and you're left with 5g of carbs. Not really sure if this is accurate when it comes to our specific diet, but I tried it anyway.

The Steak
Here's what you'll need:
Balsamic Vinegar
Sugar (I used granulated Splenda)

Steak Rub:
1 tbsp Cayenne Pepper
1 tbsp Black Pepper
1/2 tsp Chili Powder
2 tsp Paprika
1/4 tsp Sugar (Again, splenda)
1/4 tsp Cumin
1/4 tsp Garlic powder
1/4 tsp Onion Powder
2 tsp Salt

How to make it:
Mix your rub together.
Sprinkle rub on steaks until well covered.
(Site I got this recipe from didn't specify how to cook and since its too cold to grill, I pan fried it.)
While that is cooking boil some balsamic vinegar. Boil about twice as much as you think you need for your steaks, because it reduces as it boils. Once bubbly, pour sugar. I used 3 tbsp of sugar for about 1 cup of balsamic vinegar. It should thicken.
Serve steaks with balsamic reduction sauce over.

The Honey Roasted Carrots:
1/4 cup Honey
2 cups chopped carrots
1 tbsp oil (I use light olive oil)
and 1/4 cup water

Pre-heat oven to 350 degrees.
Mix all together in a casserole dish and sprinkle with a dash of salt if you'd like.
Bake for 30-40 minutes, until tender.

For my pasta:
1/4 cup dreamfields Penne pasta, dry
1 tbsp Parmesan cheese
1 tbsp Garlic Powder
1 tsp salt

Boil pasta until tender. Drain.
Sprinkle Parmesan, garlic and salt, mix and serve.