Br­uschetta-Topped Grilled Strip Steaks

AC­TIVE TIME: 15 min. TO­TAL TIME: 25 min. SERVES: 6

Simple Grace - - Sunday Supper -

6 (8 oz.) strip steaks, trimmed 2 Tbs. steak sea­son­ing, like Ur­ban Ac­cents Chicago Steak & Chop

1 pint grape toma­toes,

quar­tered

1 clove gar­lic, minced

1⁄4 cup sliced scal­lions

2 Tbs. olive oil

1 Tbs. bal­samic vine­gar 2 Tbs. minced fresh basil 1 Heat grill pan or gas out­door grill to medium-high. Sprin­kle strip steaks on both sides with steak sea­son­ing. Let sit at room temp. while pre­par­ing br­uschetta top­ping. 2 In large bowl, com­bine quar­tered grape toma­toes, minced gar­lic, sliced scal­lions, olive oil and bal­samic vine­gar. Sea­son mix­ture well with salt and pep­per; toss. Let sit while cook­ing steaks.

3 Grill steaks for 5 to 7 min. for medium-rare or un­til cooked to de­sired done­ness, turn­ing once. Let steaks sit for 5 min. be­fore slic­ing. Stir fresh basil into br­uschetta top­ping. Re­move steaks to a plat­ter and top with br­uschetta mix­ture.

Per serv­ing: Cal. 388 Pro. 43g Carb. 4g Fiber 1g Sug. 2g Chol. 139mg Sod. 631mg To­tal fat: 21g Sat. 7g Trans. 1g

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