Skirt Steak and Saffron Rice With Baby Spinach and Arugula

This delicious dish is low in calories, fat and sodium.

Culinary masters from 14 North Shore-LIJ hospitals recently participated in a contest at Glen Cove Hospital to create tasty, attractive and nutritious meals that did not exceed 500 calories, 15 grams of fat and 600 milligrams of sodium.

Here is the recipe prepared by the Glen Cove Hospital chefs Tony Meloni and Rajuane Ashby for the competition.

Main Dish: Skirt Steak

14 ounces skirt steak

2 ounces onion, chopped

2 cloves fresh garlic, peeled and chopped

1 teaspoon black pepper

Combine all dry ingredients in a bowl and blend well. Coat the meat with the rub, covering completely. Pan sear until meat is well done.

Cilantro Dressing

2 tablespoons fresh garlic, peeled and chopped

2 branches fresh cilantro, chopped

Combine all ingredients for the cilantro dressing in a blender and puree. Pour over the meat.

Side Dish: Saffron Rice

6 ounces white wine

6 ounces shallots, chopped

4 ounces parsley, chopped

4 ounces red peppers, diced

2 ounces figs, chopped

2 ounces lemongrass, divided

1 ½ cups brown rice

½ teaspoon saffron

Saute the garlic, lemongrass, shallots, saffron and pepper until translucent, about three minutes.

Add brown rice to 3 cups of water and bring to a boil. Reduce to simmer and let rice cook 25 to 30 minutes, until al dente.

Fold in the figs, parsley and lemongrass mixture.

Side Dish: Baby Spinach and Arugula

8 ounces fresh spinach

8 ounces fresh arugula

1 large red pepper, deveined and chopped

4 cloves of garlic, chopped

4 ounces shallots, chopped

2 ounces onion powder

6 ounces white wine

½ cup snow peas

Saute garlic, onion powder, shallots and pepper until translucent. Deglaze with white wine and cook five minutes.

Fold in the snow peas, spinach and arugula.

Nutritional Information (per serving): Makes four servings.

422 Calories

10.1g fat

70mg sodium

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