La Cucina Anabolica Italiana

Diet and Nutrition
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Another grill evening!!

Tonight, we’re having Lemon Pepper Steak (or, “D’s Meat”), Marinated Grilled Brussels Sprouts, and Grilled Tomato Salad.

Here are the ingredients for tonight:

1.5 lb Angus Shoulder (London Broil)
Frozen Brussells (about 16 small) - (8 per srv)
Extra Virgin Olive Oil (EVOO)
Tuttoroso Whole Peeled Tomatoes w/Basil
Fresh Basil Leaves
Whole Calamata Olives
1 half Big Ass Onion
Crushed (Hot) Red Pepper
Garlc cloves (like 8 or so)
Garlic Powder
Lemon Pepper
Soy Sauce
Worcester Sauce
Black Pepper

Fire Up The Grill!

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Here’s my meat (chuckling to self).

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Drizzle the EVOO over the meat, then a few shakes of soy sauce . Drizzle the Worstershire sauce over the steak a few times, about equal the amount EVOO.

Shake on generous black pepper, garlic powder, parsley (I think I forgot to mention that in the ingredient), and lemon pepper-- you can kind of see how much I use (sorry, I don’t really measure that stuff, just kinda go by feel).

Last sprinkle on the coarse red pepper-- CAREFUL!-- a little goes a long way, but I like a lot.

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Cut up the onion (about half of the half) pretty coarse and put it over and under the meat.

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Crush and/or cut the garlic, maybe 4-5 cloves and put in the marinade.

I also stick it into the pink meat (chuckles to self).

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Oops! This should have gone before the last photo, but you get it.

Ideally you would put foil over the dish and marinate it in the fridge over night, or at least for a few hours.

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Brussells Sprouts!! Those cute little mini-cabbages we love to hate! I really like 'em.

These are frozen, but as always fresh is best! I believe 6 of these have 8g carbs, minus fiber (if you’re worried about that).

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Here’s that big ass onion. Actually, this pic should have been up front too (sorry, long day…)

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Put in the cut onions and the rest of the garlic cloves (cut and/or crushed).

Drizzle in some olive oil-- just enough to cover them.

REMEMBER, I’m kind of directing these to the Anabolic, or Low-Carb eaters. The olive oil, as we all should know by now, has wonderful benefits.

If you’re watching calories, you have to tailor the oil to your requirements. TONIGHT, WE FEAST!

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Add some calamata olives and drizzle some Worceshire over the dish. You can add garlic powder, salt/pepper to taste.

We will be grilling this dish. Alternatively, you can cover and do it in the oven, but you lose that smokyness.

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Pop open the can o’maters!

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Take a few tomatoes and cut them in half.

Stuff the crevices (chuckles to self) with basil and one olive each.

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Same as brussels, add EVOO and Worcestire sauce and spices to taste.

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Transfer the tomatoes to a grillable bowl (I just use foil).

Get everything on the grill and close her up!

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Grill the meat to your liking. I’m a MEDIUM kinda meat eater. My wife likes hers burnt up and tough as a hockey puck, so I have to cut it and grill longer.

Cook the brussels until their tender-- usually the onions will start to brown and soften and the juices will be boiling in the bowl. Ditto the tomatoes-- watch those though, you don’t want to over cook!

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Traditionally, you serve a London Broil by cutting it in very thin strips against the grain.

TADA!!

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Splitting the meat. Note the inner pink.

(chuckles to self)

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Close up food porn.

ENJOY!!!

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good stuff SteelyD. As a fellow Italian, I understand the need to eat good food!!!

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oh man i wanna break my routine and give in lol