Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 9 Ratings

This recipe calls for smart ingredient combinations and cooking methods to make meal prep speedy!

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 1 tsp. zest from lemon; cut lemon into wedges. Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.

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  • In a large skillet heat 1 Tbsp. of the oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145°F), turning once. Remove from skillet; keep warm.

  • Meanwhile, in an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add kale; cook, covered, 5 to 7 minutes or until tender-crisp. Remove from heat. Drizzle with Balsamic Salad Dressing; toss to coat.

  • In same large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and lemon zest.

  • Serve steaks with kale mixture, tomato mixture, and lemon wedges.

Nutrition Facts

393 calories; fat 31g; cholesterol 56mg; saturated fat 6g; carbohydrates 14g; mono fat 14g; poly fat 8g; insoluble fiber 5g; sugars 5g; protein 19g; vitamin a 1195.8IU; vitamin c 82mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4mg; vitamin b6 0.6mg; folate 52mcg; vitamin b12 4.3mcg; sodium 621mg; potassium 760mg; calcium 71mg; iron 3.5mg.
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