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| Courtesy of Cooking Light |
Ingredients
1 (12-oz.) lean, grass-fed New York strip steaks
1/2 teaspoon kosher salt
3/8 teaspoon black pepper
1/2 teaspoon olive oil
1 tablespoon butter
1 thyme sprig
1 garlic clove, crushed
Instructions
Let steaks stand 30 minutes at room temperature.
Sprinkle salt and pepper evenly over steaks. Heat a cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steak with butter constantly. Remove steak from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.
Makes 3 servings (serving size: 3 oz. beef and about 3/4 teaspoon butter mixture)
176 calories
Feta Cheese and Basil Polenta
Ingredients
1 1/2 cups water
1/2 cup dry polenta
1 1/2 ounces feta cheese
1 1/2 teaspoons chopped fresh basil
1/8 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Instructions
Bring water to a boil in a small saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 7 minutes, stirring occasionally. Remove from heat; stir in goat cheese, basil, pepper, and salt.
Makes 2 servings (serving size: 3/4 cup)
204 calories
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