The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 214 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 380 mg 16%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 7 g
Protein 27 g
Vitamin A 15% Iron 15%
Vitamin C 25% Calcium 2%
*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.
Strip Steaks with Tomato Vinaigrette
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb boneless beef New York strip steaks, cut 1-inch thick
4 medium roma tomato
1/4 cup(s) shallot, finely chopped
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 Tbsp prepared horseradish, drained
1 Tbsp Hill Country Fare Honey
1/4 cup(s) Italian parsley, chopped
1/2 Tsp iodized salt
1/4 Tsp black pepper
Check All
Uncheck All
Add to List

Instructions

1
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
2
Cut tomatoes in half and remove seeds.
3
Puree 4 tomato halves in blender with shallot, vinegar, oil, horseradish and honey.
4
Add parsley, salt and pepper; pulse a few times to blend well.
5
Finely dice remaining tomato halves and stir into vinaigrette in a microwave-safe bowl.
6
Season steaks with salt and pepper.
7
Grill steaks over medium heat (375°F grill surface temperature) 7-9 minutes per side to 140°F internal temperature for medium-rare or 150°F for medium doneness.
8
Heat vinaigrette briefly in microwave, 30-60 seconds.
9
Cut steaks into 4 portions; spoon vinaigrette over steaks and serve.

Source:

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}