, photographer by Susan Bell, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal The magnificent mixed grill
Ingredients
- 1 tbsp 1 tbsp butter, softened
- 1 1 small garlic clove, crushed or gratedsmall garlic cloves, crushed or grated
- 1 tsp 1 tsp fresh chives or fresh parsley, finely chopped
- ¼ tsp ¼ tsp salt
- ground black pepper to taste
- 2 (6 oz.) 2 (170 g) large portobello mushroomlarge portobello mushrooms
- 1 tbsp 1 tbsp extra virgin olive oil
- 2 2 links of fresh Italian sausage
- 2 (8 oz.) 2 (230 g) tomato, halvedtomatoes, halved
- ½ tsp ½ tsp dried oregano
- salt and pepper to taste
- 12 oz. 350 g sirloin steaksirloin steaks or ribeye steakribeye steaks
- 2 oz. (12⁄3 cups) 55 g (375 ml) watercress or arugula lettuce or butterhead lettuce
Instructions
- Let the steak and sausage come to room temperature. Preheat the grill to hot.
- To make the garlic butter, put all the ingredients in a small bowl and mix them well using a fork. Set aside.
- Brush the mushrooms with half the olive oil and add a pinch of salt. Pour the rest of the oil over the tomatoes and season with salt, pepper, and oregano.
- Season your steak generously with salt and pepper, on all sides.
- Place the tomatoes (skin side down) and the mushrooms (domed side up) on the grill. Then, place the sausages and steak on the grill. Keep an eye on them all, as cooking times will depend on the heat of your grill and how close the rack is to the heat. Turn your meats as necessary throughout the next steps.
- When mushrooms need to be flipped, remove them and spread the garlic butter over the gill side with a knife. Return to the grill until lightly browned and wrinkled around the edges.
- When the steak is cooked to your liking, remove it from the grill and let it rest for a few minutes.
- When everything is cooked, slice the steak and divide everything between warm plates. Serve with watercress and drizzle over some olive oil and add a pinch of salt.
Oven method
If you are using the oven instead of the grill. Preheat to 400°F (200°C) on the broiler setting. Place the mushrooms, sausages, and tomatoes on a baking rack, over a baking sheet. Broil for about 25 minutes.
After about 15 minutes flip the sausages and mushrooms. Add the garlic butter to the mushrooms and continue broiling.
Heat a frying pan over high heat. Season the steak generously all over. Hold the fat-side down in the hot frying pan with tongs. Let it sizzle, brown, and release the fat, then use that to cook the steak to your liking. Remove from the pan and set aside to rest.
When food is served, pour over any remaining liquids from the baking sheet.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie's cookbook, "The Low Carb Weight‑Loss Cookbook".
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie's cookbook, "The Low Carb Weight‑Loss Cookbook".
