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Ingredients
Top Round Steak with Tomatoes
Rinse arugula and spin dry. Remove coarse stems and cut leaves into bite-sized pieces.
Remove tomatoes from the vine. Rinse and drain.
Rinse rosemary and shake dry. Pluck needles and chop. Juice half a lemon. Combine 1 teaspoon lemon juice with olive oil and rosemary.
Trim fat and connective tissue from steak. Rinse and pat dry. Pour vegetable oil in a pan. Sear the steak on both sides over very high heat.
Remove steak from the pan, wrap in aluminum foil and let rest for 5 minutes.
Cook the tomatoes in the same pan over medium heat for about 2 minutes.
Remove the steak from the foil and cut into slices across the grain. Place on a baking sheet and sprinkle with the rosemary oil mixture. Season with salt and pepper.
Put tomatoes on the slices of meat and place a baking sheet on the bottom rack of a preheated oven at 450°F for about 5 minutes. Remove from the oven. Sprinkle with arugula and serve.
(Percentage of daily recommendation)
Calorie | 422 cal. | (20 %) | ||
Protein | 60 g | (61 %) | ||
Fat | 17 g | (15 %) | ||
Carbohydrates | 5 g | (3 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 1.5 g | (5 %) |
Healthy, because
This delicious steak contains plenty of protein, while the tomatoes add valuable lycopene.
Even smarter
Polenta or whole-grain ciabatta is a great addition to this meal.