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Nutrition Facts
Serving Size 265 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 480 mg 20%
Total Carbohydrate 7 g 2%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 23 g
Vitamin A 45% Iron 20%
Vitamin C 100% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Steaks with Parmesan Broccoli and Tomatoes
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
4  People


Recipe makes 4 Servings

1 broccoli crowns, cut into florets
1 Tbsp olive oil, divided
2 Tbsp Parmesan cheese, grated
1 Lb sirloin steak, cut into 4 equal pieces
1/4 Tbsp kosher salt
1/2 Tsp black pepper
2 cup(s) beefsteak tomatoes, sliced
1 Tsp balsamic vinegar
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Preheat the oven to 400°F.
In a large baking dish, toss broccoli with 1/2 tablespoon olive oil.
Place broccoli in oven and cook until the tips are well browned, about 7 to 10 minutes.
Once browned, remove broccoli from oven and sprinkle with Parmesan cheese and set aside.
Heat a large cast iron skillet to medium-high flame.
Season steaks with salt, pepper and remaining olive oil.
Sear each steak 4 minutes per side. Let the steaks rest for several minutes before slicing.
Drizzle tomato slices lightly with vinegar and serve with broccoli and steak.



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