My son is a Type 1 diabetic. So, I get all the publications from the American Diabetes Association. Their magazine, Diabetes Forecast, is awesome. It’s got great health information and recipes.

This article about choosing the healthiest beef (hence, steak) is a great tool. It explains a lot about how to get the most out of your beef-eating experiences.

And don’t we all want that in the end?

These heart-healthy steaks certified by the American Heart Association are some of my faves. Try ’em yourself!

And check out that Diabetes Forecast article here. Your heart, your body and your taste buds will thank you for it!

Photo courtesy of American Diabetes Association.

Feeling like a steak, but want to feel really, really good about eating it?

Try a London Broil. It’s lean, it’s flavorful, and paired with lots of yummy, summery vegetables it’s just about totally guilt-free!

Grilled London Broil with Summer Vegetables

Makes 4, 10 oz. servings Prep Time: 15 minutes + marinating time

Cook Time: 10 minutes

1/4 cup red wine vinegar
2 T. Giant olive or Giant canola oil
1 T. Giant fresh thyme or oregano
2 large cloves garlic, minced
1/2 tsp. Giant ground pepper
1 lb Giant beef top round steak (London Broil)
1 cup Giant cherry tomatoes
2 medium Giant zucchini, sliced lengthwise
1 medium Giant yellow summer squash, sliced lengthwise
1 tsp. Giant olive oil
2 T. grated Parmesan cheese

For marinade, combine vinegar, oil, thyme or oregano, garlic and pepper in a food-safe plastic bag. Add steak to bag and turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Toss tomatoes, zucchini and yellow squash with oil. Make an aluminum foil boat to contain tomatoes. Remove steak from marinade; discard marinade. Pre-heat your grill and place steak over medium direct heat. Arrange vegetables around steak. Grill steak, uncovered, 8 to 9 minutes for medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until crisp-tender, turning occasionally.

Remove vegetables to a serving platter and sprinkle with cheese. Carve steak into thin slices against the grain.

Nutrition information per serving: 270 calories, 15 g fat, 5 g saturated fat, 55 mg cholesterol, 110 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Photo courtesy of nycotto.com.

Recipe courtesy of chicagotribune.com.

I came across this scrumptious-sounding recipe for the holiday this weekend and it sounds really tempting — light and healthy, perfect for summer.

We’re going to be grilling some steaks, too, this holiday. Try it and see what you think!

Steak Mediterranean

2. Grill steaks, covered with grill lid, over medium-high heat (350 to 400 degrees) about 8 to 10 minutes on each side, or until desired degree of doneness.

3. Sauté onions and garlic in olive oil for 3 minutes or until tender. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Add olives, capers and lemon zest; simmer until heated through.

4. To serve, arrange steaks on a serving platter; top with sauteed mixture and garnish with fresh parsley, if desired.