Tomato-Herbed Steak

Tomato-Herbed Steak

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From: Diabetic Living Magazine

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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


  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: ½ steak with ½ tomato mixture
  • Per serving: 170 calories; 6 g fat(2 g sat); 1 g fiber; 3 g carbohydrates; 25 g protein; 66 mg cholesterol; 207 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean protein, 1 fat, ½ vegetable

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