Teriyaki Steak with Cucumber Salad

Teriyaki SteakCucumber Salad

 
Estimated Calories Estimated Fat Estimated Carbs
332 12 14
 

Instructions and Ingredients for Teriyaki Steak:
Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours. If grilling the steak, prepare your grill for high, direct heat. If pan frying, heat a large cast iron pan on high heat. If grilling oil the grill grates. Place the steak on the hot grill or pan. Sear for 3-5 minutes on one side, or until the side is well browned, and turn the steak over and sear the other side. Baste the steak with teriyaki sauce. When the steak is well seared on both sides, remove from the heat and let rest for 10-15 minutes.
(1 tbsp) (15 ml) Olive Oil, Extra Virgin (x 0.33)
(6 oz) (170 g) Beef Steak Sirloin Top Filets 6 Oz (x 1)
(1 tbsp) (15 ml) Kikkoman Marinade & Sauce Teriyaki (x 2)

Instructions and Ingredients for Cucumber Salad:
Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.
1 cup, sliced (119g) Cucumber, Peeled (x 1)
1 tsp (2.1g) Dill Seed (x 2)
1 Tbsp. (15 mL) Vinegar, Rice Wine (x 0.75)
1 tsp Salt (Table Salt) (x 1)
1 tsp (2.1g) Pepper, Black (x 1)

We consider a low calorie meal to be a meal or recipe that is under 600 calories. To be considered low fat, it must have less than 30% of its calories coming from fat. Same with low carb, it must have less than 30% of its calories coming from carbs. We consider a dinner of teriyaki steak with cucumber salad to be low calorie and low carb.