6 ingredients · 15 minutes · 1 serving
- Pierce the steak and cherry tomatoes onto the barbecue Season with salt and black pepper.
- Grill over medium-high heat, rotating occasionally for about eight to nine minutes or until your desired doneness is
- Divide the spinach and cucumbers onto Top with the steak and tomato skewers. Enjoy!
6 ozs Top Sirloin Steak (cut into one-inch pieces)
1 cup Cherry Tomatoes
2 Barbecue Skewers
Sea Salt & Black Pepper (to taste)
1 1/2 cups Baby Spinach
1/2 Cucumber (medium, sliced)
Nutrition Amount per serving:
Refrigerate in an airtight container for up to three days.
One serving equals approximately two 12-inch skewers and two cups of salad.
Marinate the beef in balsamic, tamari, or barbecue sauce. Serve with your dressing of choice.
Avocado, peppers, olives, and/or crumbled cheese.
If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling
Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic