Tonight’s dinner menu features tomato, basil and grilled rib eyes with a drizzled balsamic vinegar. These Steak and Tomato Stacks will soon become a family favorite.
Steak and Tomato Stacks
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Amount Per Serving
Calories from Fat 8
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 18g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 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.
- 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