Tuscan Sliced Steak | Fresh Sourdough Bread

Prep time: 5 minutes Rest time: 20 minutesCook time: 20 minutes

per serving: 482 calories; 39 grams protein; 36 grams total fat; 1 gram fiber; 7 grams saturated fat; 3 grams carbohydrates; 89 mgs cholesterol; 98 mgs sodium 13 WW points plus

Quick Kid Friendly Kid Friendly

Tuscan Sliced Steak


4 New York strip steaks trimmed

2 teaspoons garlic, minced

coarse salt and freshly ground pepper, to taste

cooking spray

1/2 cup olive oil (the good stuff!)

2 teaspoons fresh-cracked multicolored peppercorns cracked*

1 tablespoon fresh rosemary (can use dried) leaves separated

1 whole lemon(s), cut into slices for garnish


Prepare grill to medium-high heat.
Rub the steaks with the garlic and season generously with salt and pepper. Set aside and let stand at room temperature for a few minutes.
Grill for 8 to 12 minutes, turning once during the grilling time. Remove the steaks to a cutting board and allow them to rest for 5 minutes.
Using a sharp knife, cut the steaks across the grain into strips. Transfer the steak to dinner plates and fan the slices. Drizzle each steak with olive oil, sprinkle with fresh cracked pepper and scatter the rosemary leaves over the top. Garnish plates with lemon wedges. * Place the peppercorns in a ziptop bag and, using the back of a skillet, roll it back and forth to crack the peppercorns.

Fresh Sourdough Bread


1/2 loaf sourdough bread sliced

4 tablespoons butter


Preheat oven to 300 degrees.
Wrap the bread in foil and place in the oven for 10 minutes or until warm. Serve with butter.