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

Ingredients

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

Instructions

Preheat grill to medium high.
[1]
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.
[2]
While tomatoes cook, sprinkle steak with salt and pepper.
[3]
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.
[4]
While steak stands, add bread slices to grill rack; grill 1-2 minutes on each side until toasted. Cut steak into thin slices.
[5]
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

Ingredients

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

Instructions


[1]
Place lettuce in salad bowl. Top with Craisins and feta cheese. Toss with salad dressing. Sprinkle with a little pepper and serve.