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Strip steak with roasted cherry tomatoes and vegetable mash

 
One serving costs about $8.28 One serving costs about $8.28 One serving costs about $8.28

$8.28 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 valentine's day,father's day,gluten-free,gluten free,ketogenic lunch,main course,main dish,dinner
spoonacular Score:79%

Spoonacular Score: 79%

 

Need a gluten free, primal, and ketogenic main course? Strip steak with roasted cherry tomatoes and vegetable mash could be an excellent recipe to try. This recipe makes 4 servings with 903 calories, 56g of protein, and 66g of fat each. For $8.28 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. Not a lot of people made this recipe, and 3 would say it hit the spot. If you have peas, beef strip steaks, garlic, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is good. Try Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip Mash, New York Strip Steak Lavished with Tomatoes and Olives, and Steak Fajitas with Grilled Onions, Peppers, and Roasted Cherry Tomatoes with Chimichurri Sauce for similar recipes.

Ingredients

Servings:
2 Tbs
2 Tbs balsamic vinegar
balsamic vinegar
4
4  beef strip loin
beef strip loin
12
12  cherry tomatoes
cherry tomatoes
2 Tbs
2 Tbs fresh chives
fresh chives
2.27 cups
2.27 cups fresh green beans
fresh green beans
1.72 cups
1.72 cups fresh peas
fresh peas
some
some fresh rosemary
fresh rosemary
0.56 cloves
0.56 cloves garlic
garlic
2 Tbsps
2 Tbsps olive oil
olive oil
0.25 tsps
0.25 tsps pepper
pepper
1.02 cups
1.02 cups ricotta cheese
ricotta cheese
0.25 tsps
0.25 tsps salt
salt
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
2 Tbs balsamic vinegar
2 Tbs
balsamic vinegar
4  beef strip loin
4
beef strip loin
12  cherry tomatoes
12
cherry tomatoes
2 Tbs fresh chives
2 Tbs
fresh chives
2.27 cups fresh green beans
2.27 cups
fresh green beans
1.72 cups fresh peas
1.72 cups
fresh peas
some fresh rosemary
some
fresh rosemary
0.56 cloves garlic
0.56 cloves
garlic
2 Tbsps olive oil
2 Tbsps
olive oil
0.25 tsps pepper
0.25 tsps
pepper
1.02 cups ricotta cheese
1.02 cups
ricotta cheese
0.25 tsps salt
0.25 tsps
salt
3 Tbsps unsalted butter
3 Tbsps
unsalted butter

Equipment

food processor
food processor
grill pan
grill pan
frying pan
frying pan
food processor
food processor
grill pan
grill pan
frying pan
frying pan


Instructions

  1. For the marinade, mix the first 5 ingredients, add fresh rosemary.
  2. Pour marinade over steaks and allow to stand for at least an hour, preferably overnight.
  3. Cook cherry tomatoes in a grill pan, drizzle over a little olive oil and season to taste. Set aside.
  4. Remove the steaks from the marinade and cook for 2 minutes on each side in hot olive oil. Reduce the heat, add butter and cook for another 2-4 minutes, turning once, depending on how rare you like your meat. Transfer to a plate, set aside in a warm place to rest.
  5. To make the mash, cook green string beans and peas in boiling water for 8-10 minutes until tender, then drain and cool under cold water.
  6. Tip them into a food processor with the ricotta and a tablespoon of olive oil. Season with salt and pepper, blend them to a rough pure.
  7. Transfer the mash to a pan where the stakes were cooked and gently heat it for 1 minute.
  8. To serve, divide the pure among warmed plates and arrange the steaks on top. Finish with a pile of roasted tomatoes, a drizzle of olive oil and some steamed new potatoes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $9.10
Ingredient
2 Tbs balsamic vinegar
4 beef strip loin
12 cherry tomatoes
2 Tbs fresh chives
250 grams fresh green beans
250 grams fresh peas
some fresh rosemary
5 cloves garlic
2 tablespoons olive oil
¼ teaspoons pepper
250 grams ricotta cheese
3 tablespoons unsalted butter
Price
$0.27
$25.09
$1.82
$0.18
$0.83
$2.22
$0.50
$0.33
$0.33
$0.01
$4.44
$0.36
$36.39

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
902 Calories
56g Protein
65g Total Fat
20g Carbs
35% Health Score
Limit These
Calories
902
45%

Fat
65g
101%

  Saturated Fat
28g
178%

Carbohydrates
20g
7%

  Sugar
8g
9%

Cholesterol
248mg
83%

Sodium
327mg
14%

Get Enough Of These
Protein
56g
113%

Selenium
62µg
89%

Vitamin B6
1mg
76%

Vitamin B3
13mg
69%

Phosphorus
627mg
63%

Zinc
9mg
62%

Vitamin C
46mg
56%

Vitamin B12
2µg
38%

Vitamin K
38µg
37%

Vitamin A
1794IU
36%

Potassium
1178mg
34%

Iron
5mg
31%

Vitamin B2
0.53mg
31%

Manganese
0.57mg
29%

Vitamin B1
0.41mg
27%

Folate
101µg
25%

Magnesium
96mg
24%

Calcium
240mg
24%

Fiber
5g
22%

Vitamin E
2mg
19%

Copper
0.38mg
19%

Vitamin B5
1mg
17%

Vitamin D
0.28µg
2%

covered percent of daily need

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