Seared Steak with Blistered Tomatoes and Green Beans


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A simple-but-punchy vinegar-onion mixture spooned on top of sliced steak and roasted vegetables adds a welcome acidity that makes each bite of this weeknight-friendly meal as balanced and satisfying as it is hearty.

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Yields:
1 serving(s)

Total Time:
25 mins

Cal/Serv:
565

  • 1/2 lb.

    green beans

  • 1 pt.

    cherry or grape tomatoes

  • 2 tbsp.

    plus 1 teaspoon olive oil, divided

  • Kosher salt and pepper

  • 1

    1 1/2-inch-thick strip steak (about 12 ounces)

  • 4

    cloves garlic, unpeeled

  • 1 tbsp.

    white wine vinegar

  • 1/4

    small red onion, finely chopped 

Directions

Next Day Lunch
Steak, White Bean, and Veggie Salad 
In bowl, toss leftover vinegar-onion mixture with 1/2 cup canned white beans (rinsed). Then toss with leftover steak, tomatoes, and green beans and 3 cups mixed greens.

About 565 calories (with leftovers for lunch), 37.5 g fat (10.5 g saturated), 110 mg cholesterol, 456 mg sodium, 17 g carbohydrates, 5 g fiber, 8 g sugar (0 g added sugar), 41 g protein

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Headshot of Kate Merker

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 



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