This recipe is a great one to make on a Sunday night. Not only will you have a great dinner, you’ll have leftovers (unless, of course, you have a large family, in which case I suggest you make two at the same time) to slice thinly for use as deli meat or to cube for use in salads. It’ll have a lot less sodium and less processing than most deli meats you’d buy at your grocery store, and it’s much less expensive. Though I always love the flavor an outdoor grill provides, as a second option, this dish can be prepared under a broiler for 4 to 5 minutes per side for medium-rare, or longer until desired doneness is reached.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
In a small bowl, mix the salt, pepper, and onion and garlic powders until well combined. Rub the meat evenly on all sides with the olive oil, followed by the seasoning mixture.
Step 2
Preheat a grill to high heat.
Step 3
Let the meat stand for 15 minutes.
Step 4
Grill the meat for 4 to 5 minutes per side for medium-rare or longer until desired doneness is reached. Transfer it to a serving platter and cover it loosely (just the meat, not the platter) with a piece of foil. Allow it to rest for 10 minutes, and then slice it thinly against the grain. Serve immediately. Refrigerate any leftovers for up to 3 days.
nutrition information
Step 5
Each (about 4-ounce) serving has:
Step 6
Calories: 137
Step 7
Protein: 28g
Step 8
Trace Carbohydrates
Step 9
Fat: 5g
Step 10
Saturated Fat: 2g
Step 11
Cholesterol: 58mg
Step 12
Trace Fiber
Step 13
Sodium: 198mg
