Thursday, June 9, 2011

In the Kitchen With Jason: Yummy Steak with Onions, Avocado, and Tomatoes

This week I am bringing you a recipe found in the June 2011 issue of Cooking Light

Super yummy and super easy. (The recipe listed is halved from the recipe in the mag, but this is how we made it.) We used a George Foreman grill for the grilling and it worked perfectly.

  • 1 Red onion
  • Cooking Spray
  • 3/4 lbs. steak
  • pepper
  • kosher salt
  • 1 cup cherry tomatoes
  • 1/8 cup balsamic vinegar
  • 1/2 avocado
  • Heat grill to high
  • Cut onion into 1/2 inch thick slices
  • Lightly spray onions with cooking spray
  • Grill the onions for 10 minutes
  • Put the onions in a metal bowl and cover it with foil to keep them warm
  • Spray the steak with cooking spray
  • Season the steak with salt and pepper
  • Grill the steak for 6 minutes
  • When steak is done let it stand for 3 minutes
  • Thinly slice the steak
  • Cut cherry tomatoes in half
  • Mix onions with cherry tomatoes, balsamic vinegar, and a dash of kosher salt, and pepper
  • Peal avocado and slice into 4 slices
  • Slice each piece of avocado into 3 pieces each
To serve, divide the steak onto three plates, cover each plate of steak with 1/3 of the onion mixture and four pieces of avocado. We plated it with our homemade french fries and a glass of iced tea.

This recipe serves three (if you hadn't figured that out already) and has the following nutrition per serving: Calories 262, Fat 13.6g, Protein 24.3g, Carbohydrates 10.3g, Fiber 3.6g, Cholesterol 50mg, Iron 29mg, Sodium 393mg, and Calcium 31mg.

A Tasty Tip: If, like us, you only eat two of the servings, you can add the remaining serving to 1/2 lb of cooked noodles and make a yummy noodle salad. (I added a little bit of extra balsamic vinegar to cover all the noodles)

-Chef Jason

1 comment:

Aunt Laura said...

Oh, yum!