Red Team's London Bridge
4 ounces lean London broil, broiled or grilled, medium (or to preference) and sliced across the grain in 4 slices
1 teaspoon ground black pepper
1 tablespoon Garlic and Herb Mrs. Dash
5 medium stalks of asparagus (boiled 1-1/2 minutes then grilled)
Pinch of sea salt
1/4 cup cherry tomatoes, halved
1 teaspoon balsamic vinegar
1 teaspoon finely chopped parsley
1 cup diced and peeled sweet potato
2 tablespoon grated ginger
1 tablespoon honey
In a small pan of boiling water, cook the sweet potato with grated ginger. Cook until tender, about 8 minutes. Drain; add honey and mash with fork. Set aside and keep warm.
In a small mixing bowl, toss the tomatoes with vinegar and parsley; set aside.
On upper half of dinner plate, lay the asparagus spears in a bridge pattern. Spoon the tomato mixture over the top. Spoon the sweet potatoes next to the "bridge." "Fan" the seasoned beef (overlapping) next to the potatoes and asparagus. Serve immediately.
Note: To reduce the calories from 440 to 380, use three ounces of beef instead of four.
Nutritional information (per serving)
Fat calories: 80
Total fat: 9 grams
Saturated fat: 3.5 grams
Cholesterol: 55 milligrams
Sodium: 150 milligrams
Total carbohydrates: 53 grams
Fiber: 7 grams
Sugars: 26 grams
Protein: 36 grams
Vitamin A IUs: 400%
Vitamin C: 20%