Tangy Sirloin

I made this for supper tonight, and it was pretty darn tasty! I would definitely make this again. The steak marinated all day, and I grilled it up, along with grilled sweet potatoes, fresh green beans and cole slaw. I found the recipe in Taste of Home Backyard Grilling Recipes and Tips to Grill Like a Pro. However, I made a few changes (adding more garlic, using less honey and oil, and doubling the marinade.) The nutritional information if off just a bit due to the marinade ingredients.

Enjoy!

Tangy Sirloin

* Exported from MasterCook *

Serving Size 4

2 Tablespoons olive oil
4 Tablespoons Worcestershire sauce
4 cloves garlic -- minced
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound sirloin steak, trimmed
1/3 cup barbecue sauce
2 Tablespoons Worcestershire sauce
1/4 cup honey
1 Tablespoon molasses

In a large Ziploc bag, combine the first 6 ingredients. Cut the steak into 4 pieces, add to the marinade. Seal bag and turn to coat. Refrigerate for 2-3 hours, or overnight.

Drain and discard marinade.

Grill steak, covered, over medium-low heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness. (145* for medium-rare, 160* for medium, 170* for well-done.)

Combine the last 4 ingredients. Brush over steak. Grill until glaze is heated.
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Per Serving (excluding unknown items): 407 Calories; 23g Fat (50.0% calories from fat); 22g Protein; 29g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 719mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.

NOTES : Adapted from "Tangy Sirloin Strips" (p. 121) Taste of Home Backyard Grilling Recipes and Tips to Grill Like a Pro

Greek Couscous Salad

Greek Couscous Salad

Ingredients

1 1/4 cups couscous
1 1/2 cups chicken broth
5 medium black olives, finely chopped
2 medium tomato, chopped
1 medium cucumber, chopped
1/2 medium zucchini squash, chopped
1 cup feta cheese, crumbled
2 Tablespoons Greek Spice Mix (found at Penzey's)
2 Tablespoons water
1 teaspoon sugar
1/4 cup olive oil
1/2 cup red wine vinegar
1 bunch spinach leaves, torn

Directions

1. In a large saucepan, bring the chicken broth to a boil. Add the couscous (I like to use whole wheat couscous bought at the health food store.) Bring back to a boil, remove from heat and cover. Let sit for 5 or so minutes, until all broth is absorbed. Fluff with a fork. You can also use prepackaged couscous, just follow the package directions and make the entire box. After the couscous has cooked, cool to room temp.

2. Chop the tomato, cucumbers and zucchini. You can use halved cherry tomatoes instead of chopped tomatoes if you'd like.

3. In a small bowl, mix the Greek Spice Mix, sugar and the water together. Let sit for 5 minutes. Whisk in the olive oil and red wine vinegar. Let the dressing sit for about 5 minutes.

4. In a large bowl, mix the cooled couscous, feta cheese and the chopped vegetables. Rewhisk the dressing and pour over the couscous mixture. Chill.

5. Tear the spinach leaves into bite sized pieces and place on a plate. Serve the couscous salad on top of the spinach leaves.

Notes

Servings: 10
Notes: I use whole wheat couscous and fat free feta cheese (you can buy it at Sam's Club.) The nutritional information is not accounting for the whole wheat couscous or the fat free feta cheese. So there is a little more fiber and a little less fat when you use these ingredients. You can find Penzey's Greek Spice Mix here (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgreekseas.html )If I don't have the Greek Spice Mix from Penzey's, I use Ken's Steak House Lite Northern Italian with Basil and Romano. I know it's not Greek, but it works well. Any bottled Greek dressing would work well. You can add more or less vegetables according to your tastes. The spinach is optional...if you don't like it, don't use it!

Nutritional Information (from MasterCook 9)
Calories: 191
Total fat: 9 grams
Sodium: 307 mg
Total Carbohydrate: 21 g
Dietary Fiber: 2 g
Protein: 6 g

Food Exchanges:
Starch/Bread: 1
Lean Meat: 1/2
Vegetable: 1/2
Fat: 1-1/2