Steak Mediterranean
- Yield: 4 servings
Ingredients
- 4-- (4-ounce) Laura’s Lean Ribeye Steaks
- 1/4teaspoon kosher salt
- 1/4teaspoon freshly ground pepper
- 2teaspoons olive oil
- 1 1/2cups chopped red onions
- 2-- cloves garlic, minced
- 1 1/2cups chopped tomatoes
- 1cup low-salt, fat-free chicken broth
- 1/4cup white wine vinegar
- 2teaspoons sugar
- 2teaspoons dried oregano
- 1/4cup sliced green olives
- 2tablespoons capers
- 2teaspoons grated lemon zest
- 2tablespoons freshly chopped parsley (optional)
Instructions
- Season steaks with salt and pepper. Brush with olive oil.
- 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.
- 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.
- To serve, arrange steaks on a serving platter; top with sauteed mixture and garnish with fresh parsley, if desired.
Recipe courtesy of Laura's Lean Beef.
Nutritional Info *per serving
- Calories 360
- Fat 13g
- Cholesterol 1.25mg
- Sodium 543mg
- Carbohydrate 36g
- Fiber 7g
- Protein 31g