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Grilled Top Sirloin and Mushrooms with Agave Caramelized Yams and Grilled Balsamic Vegetable Spears

Grilled Top Sirloin with Agave Carmelized Yams and Grilled Balsamic Vegetable Spears

Grilled Top Sirloin with Agave Carmelized Yams and Grilled Balsamic Vegetable Spears


Ingredients you’ll need per serving:

4 oz. top sirloin steak-extra lean 1″ thick cut-if you have thinner steak, reduce cooking time

2 button mushrooms-stem cut off

1/2 medium yam-peeled and sliced into 1/4″ slices

1/3 medium zuchini-quartered lengthwise into spears

1/3 medium yellow squash-quartered lengthwise into spears

1 tsp. olive oil-for up to 4 servings.

2 tbsp. Aged balsamic vinegar

1/2 tsp. Italian seasoning

whole nutmeg-for lightly grating over the yams

1/8 tsp. granular garlic-try to use organic with no added sugar or oils

1/2 tsp. organic blue agave syrup-a low glycemic sweetener.

Kosher salt and fresh ground pepper to taste or less than 1/3 tsp. for the dish per person

How to prepare: use a non-stick grill pan and skillet

Over medium high heat, lightly season the steak with salt and pepper. Grill for 5 minutes on each side or your taste. Remove from pan and set aside to rest the steak while preparing the rest of the dish. Add the mushrooms, zucchini and yellow squash spears, face down. Reduce heat to medium and grill each side about 3 minutes and for light brown grill marks to appear. Add the balsamic vinegar and Italian seasoning and a lightly seasoning of salt and pepper. Reduce heat and allow the balsamic vinegar to reduce until the vegetables are al dente.

In the other skillet, pour the olive oil and heat to medium high. Add the yam slices and lightly season with salt, pepper, and grate a light sprinkling of whole nutmeg over the yams, cook for 4 minutes. Turn the heat to medium high and continue to pan roast the yams another minute or until the cooked side starts to lightly brown. Turn the yam slices over and season again with a light sprinkle of salt, fresh ground pepper, and fresh grated nutmeg. Add a light drizzle of half of the blue agave. Allow the second side to pan roast for 4 minutes. Turn the yam slices over again and drizzle the other half of the agave. Pan roast each side until the blue agave starts to caramelize to a medium golden brown, approximately 2 minutes on each side. Add the steak back to the grilling pan with the vegetables and cook on medium heat for a minute on each side to reheat. Serve with the yams. Enjoy!

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