Ingredients
Directions
The night before cooking, place steak in a gallon-size resealable plastic bag. Add crushed garlic clove, oregano, and salad dressing. Shake well and refrigerate overnight.
Remove steak from bag and discard the marinade. Grill the steak indoors or outdoors, seasoning with black pepper to taste and turning once. (For medium steak, internal temperature should be about 165°F.)
While grilling the steak, spread the mushrooms on several sheets of paper towel in a single layer. Spray with nonstick cooking spray, then transfer to a medium skillet and sauté until desired tenderness.
Top venison with mushrooms and serve.
Nutrition Information:
Calories: 141 calories, Carbohydrates: 5 g, Protein: 26 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 96 mg, Sodium: 250 mg, Fiber: 2 g
Exchanges per serving: 4 very lean meat.
Categories
Dinner Main dish Entertaining Grilling Keto Low Calorie Low Carb Low Fat Paleo Weight Management
This recipe was developed by Kathleen Stanley, the Diabetes Education Program Coordinator at Central Baptist Hospital in Lexington, Kentucky. She frequently performs cooking demonstrations and has been involved in diabetes education for over 18 years.
