Look for beef cuts with a small to moderate amount of marbling (flecks of fat in the meat) but only a small amount of fat on the edge. Since meat is sold by weight, paying for excess fat is a waste of money.
Nutrition per serving may change if servings are adjusted.
1 (8 ounce) beef top loin steak, cut ¾-inch thick
⅛ teaspoon salt
⅛ teaspoon black pepper
Nonstick cooking spray
¼ cup sliced green onions
1 teaspoon snipped fresh basil or ½ teaspoon dried basil, crushed
½ cup chopped tomato
Cut steak in half. Sprinkle steak with salt and pepper. Coat an unheated heavy medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add steaks; reduce heat to medium. Cook until desired doneness. Allow 10 to 13 minutes for medium-rare doneness (145°F) to medium doneness (160°F), turning once halfway through cooking time. Remove steaks from skillet and keep warm.
Add green onions and basil to hot skillet. Cook and stir about 2 minutes or until green onions are tender. Stir in tomato; heat through. Serve tomato mixture over steaks.