STEAK RECIPES Creative cooking for carb counters

BEEF AND SHIITAKE MUSHROOM KABOBS
1/2 cup Carb Options Asian Teriyaki Marinade, divided
2 (7-ounce) Omaha Steaks Flat Iron Steaks, thinly sliced (31/2-ounce portion equals 1 serving)
2 ounces shiitake or white mushrooms, thinly sliced
6 green onions, trimmed (about 6 inches long)
1 teaspoon toasted sesame seeds (optional)
In large, shallow baking dish or plastic bag, pour 1/4 cup marinade over steak. Cover, or close bag, and marinate in refrigerator 30 minutes.
Remove steak from marinade, discarding marinade. Evenly skewer steak, mushrooms and green onions onto wooden skewers (soak in water about 30 minutes before using). Grill or broil, brushing with remaining 1/4 cup marinade, until steak is desired doneness. Sprinkle with sesame seeds.
TERIYAKI STEAKS OVER ASIAN SLAW
3/4 cup Carb Options Asian Teriyaki Marinade, divided
1 tablespoon lime juice
3 (7-ounce) Omaha Steaks Flat Iron Steaks, thinly sliced (31/2-ounce portion equals 1 serving)
6 cups shredded savoy or green cabbage
1 cup shredded radicchio
1/2 cup Carb Options Whipped Dressing
1/2 cup chopped, drained pineapple chunks
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1 tablespoon rice wine vinegar
1/4 teaspoon salt
In large, shallow nonaluminum baking dish or plastic bag, pour 1/2 cup marinade blended with lime juice over steaks. Cover, or close bag, and marinate in refrigerator 30 minutes.
Meanwhile, combine cabbage, radicchio, whipped dressing, pineapple, cilantro, red onion, vinegar and salt.
Remove steaks from marinade, discarding marinade. Grill or broil steaks, brushing generously with remaining 1/4 cup marinade, until steaks are desired doneness. To serve, slice steaks and arrange over slaw.
TERIYAKI STRIP STEAKSWITH BROCCOLI SALAD
3/4 cup plus 1 tablespoon Carb Options Asian Teriyaki Marinade, divided
2 (10-ounce) Omaha Steaks Boneless Strip Steaks (5-ounce portion equals 1 serving)
4 cups water
2 cups broccoli florets (about 6 ounces)
1/4 cup diced red bell pepper
3 tablespoons chopped peanuts
1 tablespoon chopped roasted garlic
1/4 teaspoon salt
2 tablespoons Carb Options Italian Dressing
Low-carb tortillas (optional)
In large, shallow nonaluminum baking dish or plastic bag, pour 1/2 cup marinade over steaks. Cover, or close bag, and marinate in refrigerator 30 minutes.
Meanwhile, in medium saucepan, bring water to boil over high heat. Add broccoli and cook 30 seconds. Immediately drain and rinse with cold water.
In medium bowl, combine broccoli, red pepper, peanuts, roasted garlic, salt,
Italian dressing and 1 tablespoon marinade.
Remove steaks from marinade, discarding marinade. Grill or broil steaks, turning once and brushing frequently with remaining 1/4 cup marinade until steaks are desired doneness. Slice steaks and serve, if desired, in low-carb tortillas with broccoli salad.
SMOTHERED BBQ STEAK WITH CHEESYCAULIFLOWER MASH
2 cups water
1 medium cauliflower, separated into florets
1 clove garlic, peeled
2 (10-ounce) Omaha Steaks Boneless Strip Steaks (5-ounce portion equals 1 serving)
1/2 cup Carb Options Original Barbecue Sauce
1/4 cup Carb Options Whipped Dressing
1 tablespoon I Can't Believe It's Not Butter! Spread
1/4 teaspoon salt
1 cup shredded cheddar cheese (about 4 ounces)
In 3-quart sauce pot, bring water to a boil. Add cauliflower and garlic and cook covered 15 minutes or until cauliflower is tender; drain.
Meanwhile, grill or broil steaks, brushing with barbecue sauce, until steaks are desired doneness. In food processor or blender, process hot cauliflower, whipped dressing, spread and salt until creamy, scraping down sides as needed. Stir in cheese. Serve steaks with mashed cauliflower.