Add something cheesy to your family’s Italian dinner with these broiled beef steaks - ready in 30 minutes!
beef tenderloin steaks, 1 inch thick (about 4 oz each)
tablespoon olive or vegetable oil
teaspoon garlic salt
plum (Roma) tomatoes, seeded, chopped (1/2 cup)
cup chopped fresh or 2 teaspoons dried basil leaves
cup shredded mozzarella cheese (1 oz)
Set oven control to broil. Place steaks on rack in broiler pan. Brush both sides of steaks with oil; sprinkle with garlic salt.
Broil with tops 4 to 6 inches from heat, turning once, until of desired doneness (10 to 15 minutes for medium, 160°F).
Remove broiler pan from oven. Sprinkle steaks with tomatoes, basil and cheese. Broil about 1 minute or just until cheese begins to melt. Serve immediately.
For a meatless of this recipe, fresh portabella mushrooms make a great stand-in for the beef. Remove stems of mushrooms. Place mushrooms, stem sides up, in broiler pan. Brush with oil; sprinkle with garlic salt. Broil with tops about 6 inches from heat 4 to 5 minutes, turning once, until tender. Continue as directed.
Here’s a quick way to seed tomatoes: Cut tomato in half horizontally. Gently squeeze the halves to push out seeds. Use a spoon, if needed, to scoop out the remaining seeds.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:6 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.