Broiled Steak & Tomatoes with Feta and Balsamic
Prep: 15 minutes plus standing
Broil: 10 minutes • Serves: 4
1/4 cup pine nuts
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley plus additional for garnish (optional)
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 tablespoon balsamic glaze
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 top sirloin steaks (about 6 ounces each)
1 pint cherry tomatoes
1.Adjust oven rack to about 6 inches from broiler; preheat broiler. Line rimmed baking pan with aluminum foil; spray with cooking spray. In small skillet, toast pine nuts over medium-low heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. In small bowl, stir cheese, parsley, oil and pine nuts. Makes about 1/2 cup cheese mixture.
2.In second small bowl, whisk butter, balsamic glaze, salt and pepper until smooth. Pat steaks dry with paper towel and place on prepared pan; brush all sides of steaks with butter mixture. Add tomatoes to pan around steaks; broil steaks and tomatoes 5 minutes. Turn steaks; broil 3 minutes. Top each steak with 2 tablespoons cheese mixture; broil 2 minutes or until internal temperature of steaks reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) Makes 4 steaks and about 1-1/3 cups tomatoes.
3.Serve steaks and tomatoes drizzled with pan juices garnished with parsley, if desired.
Approximate nutritional values per serving (1 steak, 2 tablespoons cheese mixture, 1/3 cup tomatoes): 487 Calories, 33g Fat (11g Saturated), 134mg Cholesterol, 409mg Sodium,
7g Carbohydrates, 1g Fiber, 5g Sugars, 3g Added Sugars, 40g Protein
Smart Swaps:
> Choose lean cuts like flank steak or sirloin, which broil beautifully. Pairing tomatoes with balsamic vinegar and olive oil enhances antioxidant absorption, creating a flavorful, nutrient-forward dish.
