The Most Decadent Diet Ever….I Can Deal With That
We took a little trip this weekend to B&N after not having been for months. I was hoping to find one of the diet cookbooks on my Amazon wishlist- the Hungry Girl one (love that site, btw.) It was m.i.a. But there was one lonely copy of another cookbook on my list, Devin Alexander’s “The Most Decadent Diet Ever.” It’s worth noting that I do not like the word decadent. It’s like scrumptious. Let’s just agree to tasty and good and yummy, and leave those over the top adjectives where they belong, in 1890. That goes for you too, succulent. Go on…shoo. So I snatched it up, but not before all the cushy armchairs in the section were filled. Time to go.
I can’t ride and read well, so I had to wait until home to really dig in. But ever since, I have been glued. Yes, diet food conjures up images of bland bunny chow, cardboard and water. But this book might make you wonder why that ever was. Because let’s face it- Parmesan crusted fries and juicy barbecue burgers are not mainstays of most diet cookbooks. And it’s nice to see that those old standbys of crap eating can be remade into something a little (sometimes a lot) healthier. So I have been planning which recipe to start with all weekend. The Honey-Glazed Spiced Pork Tenderloin almost won, but Brian nixed it (we’re not pork fans, but that recipe looks soooo good. One day, we’re gonna have that for dinner, whether he likes it or not.) So I went with another honey recipe, the Honey-Lime Marinated London Broil. Only Brian couldn’t find a London Broil/top round, so eye of round it was. I don’t know a lot about cuts of meat, so I assume eye of round is fattier. And slightly cheaper. Anywhoo. The recipe is super easy, and the marinade and meat can all be put together the night before (marinade time is at least 6 hours.) I think they intend for you to eat it more the way you’d eat old fashioned roast beef, but we like to live a little. So fajitas it was. Try it now! It’s easy, tasty, and you have no excuse to not try out easy and tasty.
½ cup fresh lime juice
2 TBSP extra virgin olive oil
1 TBSP plus 1 tsp honey
2 TBSP fresh minced garlic
1 tsp salt
1¼ pounds trimmed London Broil (top round steak)
Whisk lime juice, olive oil and honey in small bowl. Stir in garlic and salt. Place steak in resealable plastic bag. Pour in marinade, seal bag and rotate it so that steak is covered with marinade. Place in refrigerator and marinade 6 hours or overnight, rotating occasionally, if possible.
Preheat grill to high.
Remove steak from marinade and place on grill (discard marinade.) Grill 4-6 minutes per side for medium rare, or to desired doneness. Place on plate or cutting board and cover with foil; let sit ten minutes before slicing. Slice immediately before serving, or refrigerate uncut steak and slice just before serving.
(I served mine on low carb whole wheat 8” flour tortillas with chopped tomato and black olive mix, lettuce and Monterey Jack. Would also be great on a salad.)