Sundried Tomato Steaks

By, Mark Wine CSCS; NASM PT, PES, CES
Author of 2, 4, 6, 8, 10, 12 Pack Abs

Ingredients

2 – 6 oz 1” thick top round steak or sirloin steak, trim fatsun dried tomato steaks
1 lb asparagus, wash, trim bottom
1 red onion, sliced ¼ inch thick
1 tbsp garlic olive oil, separate 2 tsp & 1 tsp
Olive Oil Spray
1 tbsp balsamic vinegar, separate 2 tsp & 1 tsp
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp cracked black pepper
Salt & Pepper

Directions

2 tbsp sundried tomato reduced-fat feta cheese
1. Prep all ingredients, combine the garlic powder through cracked black pepper in a separate bowl
2. Preheat grill to high – medium high
3. Lightly spray asparagus and onions with olive oil, season lightly with salt & pepper
4. Brush the onions lightly with some of the 2 tsp of balsamic vinegar
5. Brush the steak, on both sides, with the remaining 2 tsp of balsamic vinegar, let soak for 2 minutes
6. Lightly rub the steaks with the 2 tsp garlic olive oil & evenly sprinkle the seasoning blend on both sides
7. Place the onions on the grill = 3-4 minutes per side (until they are soft and darkened slightly)
8. Place steaks and asparagus on the grill
9. Flip steaks and asparagus once = steaks medium-rare approximately 4-5 minutes per side (this varies on the grill temperature and thickness of the steaks)
10. Remove steaks from grill and let rest 3-5 minutes; lay a piece of aluminum foil over them

Assembly:

Place asparagus on the plate and the steaks on top; place the onions on top of the steak & 1 tbsp of the feta cheese on each steak; drizzle the plates with the remaining vinegar and oil (doesn’t need much

Login

Lost your password?