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)

DIRECTIONS

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

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