Juicy top loin steaks topped with a garlicky lemon rub are complemented by quickly sauteed vegetables.
1 large garlic clove, crushed with garlic press
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon olive oil
2 boneless beef top loin or rib-eye steaks, 3/4 inch thick (10 ounces each), well trimmed
1/2 cup chicken broth
1 teaspoon cornstarch
1 cup grape tomatoes or cherry tomatoes, each cut in half
1 bag (10 ounces) prewashed spinach, tough stems discarded
1. In cup, with fork, blend garlic, lemon peel, salt, and pepper. Spread garlic mixture on both sides of steaks.
2. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add steaks and cook 10 to 12 minutes for medium-rare or until desired doneness, turning steaks over once. Transfer steaks to plate; keep warm.
3. In cup, mix chicken broth with cornstarch. To same skillet, add chicken-broth mixture, tomatoes, and spinach. Heat to boiling over medium-high heat and cook spinach mixture 1 to 2 minutes, until spinach wilts, stirring. Cut each steak in half; serve with spinach mixture.
(based on individual servings)
Total Fat: 24 g
Saturated Fat: 9 g
Cholesterol: 92 mg
Sodium: 540 mg
Carbohydrates: 3 g
Fiber: 6 g
Protein: 30 g
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