Grilled Italian Skirt Steak

I know this is probably boring to most of you, but I thought I'd share one of our favorite new healthy recipes. Chloe likes it! She's been eating pretty much whatever we eat. She started refusing the spoon and the mushy food earlier this week. So I guess we're done with Gerber.

feeding herself...she used the back of her hand to push the food further in her mouth.

excuse my food photo taking skills and my plating skills

We've cut most of the red meat out of our diet (in fact, we're doing two days a week as vegetarians), so this is a special healthy treat! The recipe was found in Men's Health magazine and is made to serve two. Plus is takes about 20 minutes to prep and cook...sooooo easy!

580 calories/serving

56g of protein

41g carbs

8g fiber

21g fat

140mg sodium

What you Need:

1 lg red onion

1 T olive oil

2 cloves garlic, minced

1 can (15.5oz) cannellini beans (white beans)

2 T balsamic vinegar

1 t dried rosemary (1 T fresh)

Juice of half a lemon

salt and pepper

12 oz. skirt steak or flank steak

What you Do:

1. In a medium pan over medium heat, cook the onion in half of the olive oil for 10 min., until it's soft and slightly brown. Add the vinegar and cook another 5 min.

2. Heat a pot with the remaining olive oil over medium heat. Add the garlic, beans and rosemary and cook for 5 min. Use a potato masher or fork to roughly mash the beans. Add lemon juice and salt and pepper to taste.

3. Heat grill, grill pan or skillet over high heat. Season steak with salt and pepper and grill 3-4 minutes per side for medium rare. Slice and serve over beans and spoon the onions on top.

See...easy peasy.

It's delicious...I promise. The beans are delicious substitute for mashed potatoes. You can also use cauliflower instead of the beans.