- 4
Ingredients
- 1/4 * 1/4 cup balsamic vinegar
- 1 * 1 tablespoon Worcestershire sauce
- 2 * 2 teaspoons dark brown sugar
- 1 * 1 garlic clove, minced
- 1 * 1 pound skirt steak, trimmed and cut into 4 pieces
- * Cooking spray
- 1/2 * 1/2 teaspoon kosher salt, divided
- 1/4 * 1/4 teaspoon freshly ground black pepper
Preparation
Step 1
1. Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
Sautéed baby spinach
Melt 2 teaspoons butter in a large skillet over medium heat. Add 3 thinly sliced garlic cloves; cook 1 minute. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Gradually add 1 (10-ounce) package fresh baby spinach; cook 1 minute or until spinach just wilts, tossing frequently.
Tomato-Vidalia-blue cheese salad
Combine 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons white wine vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss with 2 1/2 cups halved grape tomatoes and 1/3 cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled blue cheese.
Nutritional Information
Calories: 201
Fat: 10.3g (sat 4g,mono 5.2g,poly 0.4g)
Protein: 22.3g
Carbohydrate: 3.1g
Fiber: 0.0g
Cholesterol: 51mg
Iron: 2.6mg
Sodium: 323mg
Calcium: 16mg