Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This sauce is also tasty with sautéed chicken breasts or pork chops.

Carolyn Malcoun
Recipe by Cooking Light September 2013

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 3 ounces steak and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Sprinkle steak with salt and 1/4 teaspoon pepper. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board; let stand 5 minutes. Cut across grain into thin slices.

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  • Add garlic and shallot to pan; sauté 1 1/2 minutes or until lightly browned. Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates. Add tomatoes, 1/4 cup basil, 1/4 cup green onions, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally. Serve tomato mixture over sliced steak. Sprinkle with remaining basil and remaining green onions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

246 calories; fat 11.7g; saturated fat 3.9g; mono fat 5.8g; poly fat 0.8g; protein 25.5g; carbohydrates 8.5g; fiber 1.3g; cholesterol 74mg; iron 2.5mg; sodium 366mg; calcium 58mg.
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