Nutrition information per serving: 311 Calories; 117 Calories from fat; 13g Total Fat (4 g Saturated Fat; 7 g Monounsaturated Fat;) 68 mg Cholesterol; 748 mg Sodium; 18 g Total Carbohydrate; 2 g Dietary Fiber; 27 g Protein; 3.8 mg Iron; 5.3 mg NE Niacin; 0.6 mg Vitamin B6; 4.3 mcg Vitamin B12; 6.5 mg Zinc; 36.9 mcg Selenium; 97.5 mg Choline
2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
1 cup balsamic vinegar
Wash hands with soap and water before cooking and always after touching raw meat.
1. To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.
Cook's Tip: Prepared balsamic syrup, available in supermarkets and specialty food stores, may be substituted for balsamic reduction.
2. Meanwhile, press thyme and garlic evenly onto beef Ranch Steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
Source: beefitswhatsfordinner.comOther recipes