POST LIFT STEAK
3 1⁄4-inch-thick — red onion slices (whole slices, no individual rings)
6 oz — trimmed top round steak
1⁄2 lb — asparagus spears, washed and trimmed
Olive oil spray
Salt and pepper to taste
2 tsp — balsamic vinegar
1 tsp — extra-virgin olive oil
2 tsp — turkey bacon bits, nitrate-free
1 tbsp — reduced-fat blue cheese. (optional)
1 Preheat grill to high. Lightly mist the onion slices, steak, and asparagus
on both sides with cooking spray, and season with salt and pepper.
2 Place onion slices side-by-side on grill and cook 3 minutes. Flip onions.
3 Add steak and asparagus. Grill, flipping each item once, until onion is tender, steak
reaches desired doneness, and asparagus is crisp yet tender (3 to 8 minutes).
4 Meanwhile, mix the balsamic and oil until combined.
5 Place the spears across the center of a dinner plate and top with steak.
6 Separate onion into individual rings and pile them on top. Drizzle balsamic mixture
over plate, then sprinkle bacon and cheese evenly on top. (optional)
APPROXIMATE MACROS PER SERVING: 376 CALORIES ■ 45 G PROTEIN ■ 13 G CARBS ■ 16 G FAT