mixed grill

No, not that kind of mixed grill – the one that the father of the family usually orders at a steakhouse for nearly twenty quid. Not too long after, a greasy plate of steak, lamb, chicken (you name it, it’s there) arrives at the table, with nary a vegetable in sight.

The thought of that makes me ill, but I’m not against the grill.

Last night we had our own mixed grill – beef escalopes (very low in fat content), portobella mushrooms, and ripe tomatoes (though I confess, they were from Portugal). The only non-grilled item was a steamer-full of broccoli, just to add a bit of green.

I topped the portobella mushrooms with parsley, garlic and a few sprays of olive oil, and onto the tomato went a garlic and basil combo pestled (mortared?) into a soft sauce for the tomatoes. The steak got a sprinkle of Tony Chachere’s salt-free seasoning on each side(0 cals per tsp – but any of those salt-free seasonings will work, so long as they are not loaded with sugar).

Mushrooms and tomatoes went under the grill first, and after about 8 minutes the steaks went in too. The broccoli will need about 6 minutes to steam. Because the steaks are so thin, they need only two, three minutes on each side.

The result: a satisfying, multi-faceted meal that checked the red meat box on my husband’s dinner wish list. 100-150 g of steak with two big mushrooms, 1 big tomato and about 150 g of broccoli totalled a mere 350 calories (Great for those Sunday night meals that follow two weekend nights out – and all of the red wine that entails.)