Grilled Sirloin Steak with Spaghetti Squash and Edamame
Spaghetti squash gets tossed with lightly buttered edamame as versatile Top Sirloin Steak is grilled to your liking. See, dinner can be that easy!
Cook Time: 30 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Preheat oven to 350°F. Cut squash lengthwise in half; remove and discard seeds. Place squash, cut-side down, in baking dish. Bake about 1 hour or until tender. Cool slightly. Scrape pulp out of shells with fork into strands; set aside.
Cooking Tip: If squash is too tough to cut in half, puncture it with the point of a sharp knife about five times then microwave 3 minutes to soften.
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Step 2
Place steak in center of grid over medium, ash-covered coals; Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Let stand 5 minutes. Carve steak across the grain into thin slices.
Cooking Tip: Spaghetti squash can be cooked in a microwave oven. Place squash halves, cut-sides down, in a microwave-safe dish. Add 1/4 cup water, cover with vented plastic wrap and cook on HIGH, 10 to 12 minutes, or until tender.
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Step 3
Meanwhile, combine edamame, broth, butter, salt and garlic powder in a 12-inch nonstick skillet; bring to a boil. Reduce heat and simmer until edamame are heated through. Add squash and toss to coat strands. Cook just until squash is heated through. Remove from heat; add Parmesan cheese and basil, tossing until squash is coated.
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Step 4
Divide squash mixture evenly among 4 plates. Arrange steak slices on top of squash mixture.
Nutrition Information
276 Calories
5g SAT FAT
30g PROTEIN
2.7 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 276 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 3 g Monounsaturated Fat;) 71 mg Cholesterol; 652 mg Sodium; 13 g Total Carbohydrate; 3.7 g Dietary Fiber; 30 g Protein; 2.7 mg Iron; 7.2 mg NE Niacin; 0.6 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.5 mg Zinc; 27.4 mcg Selenium; 91.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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