Roasted Steak and Tomato Salad

16g CARB

Serves 4

Hands On 20 min.

Total 40 min.

• 2 8-oz. beef shoulder petite tenders or two 8-oz. beef tenderloin steaks, trimmed
• 1 tsp. cracked black pepper
• ¼ tsp. kosher salt
• 6 small tomatoes, halved, or 3 tomatoes, quartered
• 2 tsp. olive oil
• ¼ cup finely shredded Parmesan cheese
• ½ tsp. dried oregano, crushed
• 8 cups torn romaine lettuce
• 1 14-oz. can artichoke hearts, drained and quartered
• ⅓ cup red onion slivers
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. olive oil

1. Preheat oven to 400°F. Sprinkle meat with pepper and salt, pressing gently to adhere. Let stand at room temperature 20 minutes.

2. Arrange tomato halves, cut sides down, on half of a large rimmed baking sheet. In a 10-inch skillet heat the 2 tsp. oil over medium-high. Add meat; cook about 8 minutes or until well browned on all sides. Transfer meat to other side of baking sheet.

3. Roast 8 to 10 minutes for medium (145°F). Remove meat from oven. Cover with foil and let stand. Move oven rack for broiling.

4. Turn oven to broil. Turn tomatoes cut sides up. Combine Parmesan and oregano; sprinkle over tomatoes. Broil 4 to 5 inches from heat about 2 minutes or until cheese is melted and golden.

5. In a bowl combine lettuce, artichoke hearts, and onion. Drizzle with vinegar and the 1 Tbsp. oil; toss to coat. Arrange on plates. Slice steak and arrange over lettuce with tomato halves.

Tip Beef shoulder petite tenders are lean and flavorful cuts that are a better value than beef tenderloin. They can be hard to find, so ask for them at the meat counter

PER SERVING (2 cups salad + 3 oz. beef + 3 tomato pieces each) cal  299, fat  14 g (4 g sat. fat), chol  69 mg, sodium 416 mg, carb 16 g (5 g fiber, 8 g sugars), pro 29 g