Oh, and that's 1.6 kg (3.6 lb) of fat down since last week, which means a minuscule water gain. I am so thrilled! I was a little worried about water weight after the delicious Mustard Pepper Steak we had last night, because after I tasted it I detected a bit of saltiness. It wasn't overly salty, I'm just overly sensitive to salt now that I've greatly reduced my intake. Turns out the Dijon mustard I buy does have higher sodium than regular mustard so I may use a bit less next time, but this was SO good!
I modified the recipe from The New Dieter's Cookbook. Hubby had his as a sandwich, and I had mine with salad and broccoli on the side. It was tender and so delicious! The changes we made to the original recipe were to use stevia in place of brown sugar, and we used rump rather than flank (don't see anything called flank steak in Australia, cuts of meat are often named differently here). We removed excess fat, cut it into portions, and lightly pounded it to flatten a bit so it takes less time to cook and fits his bread better. In the original recipe they didn't pound it but rather thinly sliced it against the grain after cooking.
MUSTARD PEPPER STEAK
2 Tbsp Dijon-style mustard
1 tsp stevia
1/2 tsp coarsely cracked black pepper
1 clove garlic, minced
500g (1 pound) beef flank steak (we used rump)
For the non-Pooners in the family you'll also need hoagie rolls or bread, lettuce and thinly sliced tomato to make sandwiches. Hubby also adds cheese slices to his.
In a small bowl stir together mustard, stevia, pepper and garlic. Set aside.
Place the meat on the unheated rack of a broiler pan (Aussie translation, use the griller, and put meat on a foil lined tray to make cleanup easy). Brush meat with half the mustard mixture and broil 4-5 inches from the heat 6 minutes. Turn and brush with remaining mustard mixture, and broil to desired doneness, allowing 6-8 minutes for medium. (If you pounded to flatten a bit like we did, you can probably reduce cooking time by a minute on each side.)
The family can have theirs on bread or hoagie rolls with lettuce, tomato and cheese if they like, and Pooners will have the steak on its own with veggies and/or salad. This served the two of us (I had half the meat, but he got two sandwiches out of the other half), so if you need more serves, increase amounts accordingly. Yum!