I love warmer weather but hate the time change. I wish we could just leave the time alone instead of springing forward or falling back. I like the fact that it stays lighter longer during the day, but I am definitely not a fan of getting up and getting ready for work in the dark.
As I write this column this week it feels like spring ... temperatures in the mid 50s with some light rain. Days like today make me realize warmer weather is coming so that means it’s time to get my grill back ... actually it’s still outside but has been covered for several months.
This first recipe combines two of my favorite low-carb things ... steak and asparagus. This low-carb recipe ditches the flour tortillas and adds a touch of spring with crisp asparagus. Serve with fresh lemon, cilantro and greek yogurt dipping sauce on the side.
Asparagus and Steak Fajita Rollups
1 pound thinly sliced sirloin tip steak
1 bunch of asparagus, washed and trimmed
Fajita seasoning mix
1/2 Tbsp. olive oil
1 lemon, juiced
Chopped fresh cilantro
Lemon slices
Fajita seasoning mix:
1 tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. Italian spice mix
1 tsp. sea salt
1/4 tsp. fresh black pepper
Yogurt sauce:
Greek yogurt
2 Tbsp. olive oil
1 Tbsp. lemon juice
Chopped cilantro, to taste
Salt and pepper, to taste
Prepare the fajitas seasoning mix by combining chili powder, paprika, garlic powder, cumin, oregano, salt and pepper and set aside. Combine the ingredients for the yogurt sauce together and set aside.
Cut the steak into thin, long strips and rub with some of the prepared fajita mix and set aside.
Heat olive oil in a grill pan over medium-high heat and add asparagus; season with salt, pepper, and a sprinkle of the fajitas seasoning mix. Cook for about 4 to 5 minutes, or until crisp-tender. Remove from heat and let cool for a minute.
Top each slice of steak with two asparagus; roll up and secure with a toothpick. Heat up the same grill pan and add the steak roll-ups. Cook until browned, about 2 to 3 minutes per side. Remove from heat, remove toothpicks, and transfer to a serving plate.
Squeeze lemon juice over the roll-ups and garnish with chopped cilantro and lemon slices. Serve with the prepared yogurt sauce for dipping.
I am a huge fan of peanut butter. I eat it on just about anything from celery to low-carb bread. This recipe incorporates it into a glaze for the chicken.
Grilled ...
