Red meat is high in fat, but that doesn’t mean it can’t be part of a healthy diet. Just keep the portion small and add portobellos to make the portion feel larger.
Cook it all on one sheet pan for easy prep and easy clean up.
- Cook Time
- Prep Time
- 1 (1 pound) fat trimmed off Rib eye steak, cut crosswise into 2 equal pieces
- 4 large portobello mushrooms, stem off and gills scraped out with a spoon
- 4 garlic cloves, finely chopped
- 4 tablespoons extra virgin olive oil, divided
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- Fresh cracked black pepper
- 1 large bunch kale or chard, stemmed and chopped
- 1 (15-ounce) can cannellini beans, rinsed and drained
- In a large zip top bag, place steak and portobellos, add garlic, 3 tablespoons evoo, rosemary, thyme, red pepper, salt, and pepper. Marinate for at least 15 minutes or overnight.
- Preheat broiler to high and place white beans on a sheet pan and drizzle with 1 tablespoon evoo and a pinch of salt and pepper. Toss well and broil for 10 minutes.
- Remove pan from oven, add kale to beans and top with steak and portobellos. Broil for 6 minutes per side for medium or until desired doneness.
- Remove pan from oven, let steak and portobellos rest, then slice and serve with kale and beans.
- Serving Size: 1 serving
- Calories: 614
- Carbohydrate Content: 26.9 g
- Cholesterol Content: 94 mg
- Fat Content: 41.5 g
- Fiber Content: 7.8 g
- Protein Content: 38.7 g
- Sodium Content: 933 mg
- Sugar Content: 1.9 g