This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Cloquet hated reality but realized it was still the only place to get a good steak."
-Woody Allen, Comedian
As many of you know, I love balanced recipes. The umami of the beef is complemented by the sweetness of the tomatoes and basil. All of this is rounded out by a bit of tartness and spice from the prepared horseradish.
This recipe works great with pan grilling in the oven or cooking the steak on the grill outside.
There are a couple of concerns amongst scientists about grilling or broiling of meats to the point where the edges are charred black. The short answer is that we donít know if this is harmful.
The first worry has to do with fat dripping onto hot charcoal. It appears to cause the formation of PAHs (polycyclic aromatic hydrocarbons) Ė basically soot. A lot of these substances have been shown to be associated with cancer but grilling has not been proven to be a problem.
The other issue is when you pan sear or broil meats. Heterocyclic Amines (or HAs) can form. We know less about this but there is still concern.
The fact is, you probably donít have to worry. Eating red meats is something that I do but I donít grill it or broil it every time. I also make stews and such. By eating a healthy diet, the occasional little bit of char probably wonít be an issue for most people.
Servings = 2 | Serving size =4 ounces steak with tomatoes
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This makes good leftovers for sandwiches or salads.
|1 Tbsp||olive oil|
|2 large||shallots (sliced)|
|2 cloves||garlic (sliced)|
|spray olive oil|
|2 4 ounce||sirloin steaks|
|8 ounces||grape or cherry tomatoes|
|2 tsp||prepared horseradish|
|fresh ground black pepper (to taste)|
|10 large||leaves fresh basil (chiffonade)|
Preheat the oven to 375įF (or start the grill). Place a medium skillet in the oven.
Place the olive oil in a medium skillet over medium heat. Add the shallots and garlic and cook slowly until the shallots are limp. Do not allow the shallots or garlic to brown.
When the oven is hot, lightly spray the pan with oil and place the steaks in the pan. (Or place the steaks on the grill.)
While the steak is cooking, add the tomatoes to the pan with the shallots and garlic. Cook, tossing frequently. As the tomatoes cook, the skins will break. Mash them lightly as they do so that the juice comes out into the sauce. Add the horseradish, salt and pepper. Reduce the heat to low and continue to stir.
After about 5 minutes, turn the steaks. Just before the steaks are done, add the basil to the tomato mixture and toss well.
When the steaks are done serve topped with the tomato / onion mixture.
Serving size = 4 ounces steak with tomatoes
Servings = 2
Amount Per Serving
|Calories 279||Calories from Fat 104|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 2g||6%|
|Vitamin A 18%||Vitamin C 25%|
|Calcium 5%||Iron 7%|
|Vitamin K 25 mcg||Potassium 890 mg|
|Magnesium 56 mg|