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Monday, October 7, 2013

A Low-Calorie Day

After eating out  on several occasions, it was time to balance it with some lower calorie, low carb options.  For economies of scale and a more efficient use of the kitchen, the same dish was offered for Heaven's Country Kitchen's (my food business) low calorie meal delivery.  [Hey, I eat what my clients eat.  ;-)]

For today, I tried out this new recipe for steak rub using coffee (my favorite drink) called Coffee and Paprika-Rubbed Sirloin Roast served with Buttermilk Dressing and simply accompanied it with Pan-Grilled Japanese Tofu, Tomatoes and Bell Peppers.  In this instance, I used local beef sirloin with some fat left on it to help give it additional flavor.  In any case, the fat was later dissolved and left at the bottom of the oven because I roasted it using the turbo broiler (or halogen-powered oven).  But this will cook equally well in a conventional oven but place the meat in a roasting tray atop a rack to allow even browning all over.

As for the side dish, I just sliced the tofu into cubes, and the vegetables into chunks then pan-grilled it with just a teaspoon of extra virgin olive oil until lightly browned.  This meal has  236 calories.
What's good about this recipe is that the prep time is short, and cooking it is hassle-free - you just need to put it in the broiler and keep your time.  The roast came out flavorful by itself, actually, but the dressing gave it added punch.  Enjoy!

The Recipe

1       T. brown sugar
1 1/2 t. instant coffee powder
3/4   t. Spanish paprika
1/2   t. garlic powder
1/2   t. salt
1/8   t. freshly ground black pepper
1 kilo   whole beef sirloin

Score beef all over in a criss-cross pattern Combine the spices and rub all over beef and leave in a covered container in the refrigerator for at least 2 hours or overnight.  When ready to cook, pre-heat conventional oven to 250 deg. Celsius for a few minutes and maintain heat when starting to roast the beef.

For the turbo broiler, place beef at 3-4 inches from heat source and set temperature at the same level (250 deg. Celsius) and timer at 50 minutes.  This will produce a medium-well roast which is ideal for local beef.  If using imported beef, and you'd like it medium rare, cook for 30 minutes.

In both instances, turn beef once half-way through its cooking times.  Once beef is done, transfer the roast to a cutting board and let rest for 5 minutes.  After that, slice beef thinly across the grain and serve with Buttermilk Dressing.

Buttermilk Dressing

2   T. low-fat buttermilk
2   T. light mayonnaise (I used Lady's Choice Mayo Lite)
1   T. snipped fresh chives
1    t. apple cider vinegar (I used Bragg's)
1    t. Dijon-style mustard
1/4 t. sugar
1/8 t. garlic powder
1/8 t. each salt and black pepper

Whisk all ingredients together in a small bowl until blended well.  Cover and chill in the refrigerator.  This dressing is good for up to 2 days.  (recipe for beef and dressing from low-carb cooking magazine issue 2013)

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