Why this recipe? Marinated and fired, this steak is served with fresh Pico de Gallo—made with vine ripened tomatoes and veggies straight from my garden! This is irresistible served over rice or rolled in your favorite tortilla.
The Flip: (per serving) The original recipe called for thick ribeye steaks. I choose trimmed, leaner flank steak and doubled the homemade Pico de Gallo!
- Replaced Ribeye with Flank Steak (cut 2600 Calories and 279g of fat!)
- Used 8 tomatoes instead of 3 to bulk up the Pico de Gallo!
- Cut 1/2 tsp of salt (1800mg of sodium)
- Cut olive oil by 1/4 cup (removing 55g of fat)
My thoughts: Marinating the steak for 12 to 24 hours really enhances its flavor—you won't miss that ribeye! Enjoy.
Why this recipe? This citrus-honey glaze grills to perfection on shrimp. It's unique array of flavors includes natural honey, a touch of hoisin, oyster sauce, and the perfect amount of dry sherry. This dish is enhanced with fresh lime, lemon grass, and a slight zest!
The Flip: (per serving)
- Cut the total glaze in half—this is the perfect amount for marinating and basting shrimp!
- Reduced the high-sodium hoisin sauce
- Increased the natural honey to offset the hoisin sauce I removed
My thoughts: I can't wait to try this marinade on fresh scallops, salmon, and chicken breast! Adding or changing the herbs is a perfect way to further enhance the meat you've selected. Comment to let me know of anything else this sauce goes well on!
Enjoy!