Friday, March 11, 2011

Steak with Sun-Dried Tomatoes

Serves: 4 (1/4 lb. steak per serving)
Preparation Time: 10 minutes
Cooking Time: 12-14 minutes

4 sun-dried tomatoes, packed in oil
1 small carrot, shredded
1 green onion, sliced
2 tsp. chopped fresh basil or 1/2 dried basil, crushed
1 lb. lean boneless top sirloin steak, cut 1 inch thick, all visible fat removed
1 tsp. bottled minced garlic
Directions: Remove as much oil as possible from tomatoes by patting them with paper towels. Coarsely chop the tomatoes. In a small bowl, combine tomatoes, carrot, green onion, and basil. Set aside. Cut the steak in half crosswise. Cut a large slit horizontally in each half to form a pocket. Spoon tomato mixture into the pocket. Secure opening with toothpicks. Preheat broiler. Lightly spread each side of steak with garlic. Place steaks on the unheated rake of a broiler pan. Broil 4 inches from the heat for 6 minutes. Turn and broil 6-8 minutes more or until steak reaches desired doneness. Remove toothpicks and cut each piece of steak in half.

Nutrition Facts: (per serving)
Calories: 197
Protein: 23 g
Carbohydrates: 5 g
Cholesterol: 59 mg
Sodium: 97 mg
Total Fat: 9 g
Saturated Fat: 3 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 4 g
Source: American Heart Association - Quick & Easy Cookbook pg. 149

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