Steak and Tomato Stacks | Salad with Cranberry and Feta

Prep time: 10 minutes Cook time: 20 minutes

per serving: 281 calories; 26 grams protein; 10 grams total fat; 2 grams fiber; 4 grams saturated fat; 19 grams carbohydrates; 66 mgs cholesterol; 269 mgs sodium; 7 WW points plus

Quick Lower Calorie

Steak and Tomato Stacks


cooking spray

4 Roma (or plum) tomatoes chopped

coarse salt and freshly ground pepper, to taste

2 rib-eye steaks (1/2 inch thick)

4 slices hearty multi-grain sandwich bread

1 tablespoon balsamic vinegar

1/4 cup fresh basil chopped


Preheat grill to medium high.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tomatoes; cook 4 minutes, stirring occasionally. Stir in salt and pepper. Remove pan from heat; cover and keep warm.
While tomatoes cook, sprinkle steak with salt and pepper.
Place steaks on grill rack coated with cooking spray. Grill over direct medium-high heat until cooked to desired doneness, 810 minutes for medium-rare, turning once. The internal temp for medium-rare is 145 degrees. Cover and let stand.
While steak stands, add bread slices to grill rack; grill 1-2 minutes on each side until toasted. Cut steak into thin slices.
Place 1 toast slice on individual plates. Divide tomato mixture among each and layer steak over top. Drizzle each serving with vinegar and garnish with fresh basil.

Salad with Cranberry and Feta


1/2 head Romaine lettuce torn

1/2 cup "Craisins"

1/4 cup crumbled feta cheese

1/4 cup prepared poppyseed dressing

freshly ground pepper


Place lettuce in salad bowl. Top with Craisins and feta cheese. Toss with salad dressing. Sprinkle with a little pepper and serve.