South Beach Update: Cookin’ on the Beach

The holding pattern continues.  This week begins on a good note, only 2 lbs. up from my low.  But my no-loss is your gain!  I present to you a new family favorite, which was prepared by Matt a couple of weeks ago, and then again when my mom spent the night on Saturday!  It isn’t an official South Beach recipe, but fits into the low-carb, good-carb, right-carb framework very well.  Trey declares that he now LOVES sweet potatoes because of this recipe.

CHIPOTLE-RUBBED BEEF FILETS WITH MASHED SWEET POTATOES

Recipe from: Pampered Chef Grill It Quick!

Yields 4 servings

We served this with a side salad, steamed asparagus, and strawberries with whipped cream for dessert.  Yum!

STEAKS

4 beef tenderloin filets (4-6 oz. each), cut about 2 in. thick

1 T vegetable oil (can use olive oil to make it more SB-friendly)

2 t Chipotle Rub (we used fajita seasoning instead, and it was just as yummy)

  1. Prepare grill for direct cooking over medium-high heat.  Brush steaks with oil.  Sprinkle with rub and press into meat.  Grill steaks, covered, 4 minutes or until grill marks appear.  Turn and grill 4-6 minutes or until meat registeres 140-160 degrees (depending on preference) with a meat thermometer.
  2. Transfer steaks from grill to serving platter; tent with foil and let stand 10 minutes.

SOUR CREAM SAUCE (optional)

Thinkly slice one green onion and combine with 1/4 cup sour cream in a small bowl.  Serve with steak.

MASHED SWEET POTATOES

2 medium sweet potatoes (about 12 oz. each)

1/2 C milk

2 T butter

1/2 t salt

  1. Pierce potatoes in several places with a fork; place onto microwave-safe plate.  Microwave on high 14-16 minutes or until potatoes are very tender.  Transfer potatoes to a cutting board and cool slightly.
  2. In a small bowl, combine milk, butter, and salt.  Microwave 1-2 minutes on high (watch carefully to avoid boil-over).
  3. Cut potatoes in half lengthwise; scoop out flesh into a medium-sized mixing bowl.  Add milk mixture; mash flesh until smooth.  Cover; set aside and keep warm until ready to serve.

Nutrition information (for steak, potatoes, and sauce): Carb: 44 g; Protein: 25 g; Fat: 39 g; Calories: 630