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Grilled Steak with Horseradish Tomatoes

Servings = 2 | Serving size =4 ounces steak with tomatoes

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.

Serve with Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes - Low Sodium Version

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
1/4 tsp salt
fresh ground black pepper (to taste)
10 large leaves fresh basil (chiffonade)

Preheat the oven to 375°F (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.

Nutrition Facts

Serving size: 4 ounces steak with tomatoes | Servings 2

Calories 279 | Calories from Fat 104

Amount Per Serving (% Daily Value)

Total Fat 12g (18%) | Saturated Fat 3g (13%)

Monounsaturated Fat 7g | Trans Fat 0g

Cholesterol 62 mg (21 %) | Sodium 388 mg (16 %)

Total Carbohydrates 15g (5%) | Sugars 3g

Dietary Fiber 2g (6%) | Protein 28g

Vitamin A 18% | Vitamin C 25 % | Calcium 5% | Iron 7%

Vitamin K 25 mcg  | Potassium  890 mg | Magnesium  56 mg

 
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