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Recipe to Print-Steak with Asparagus and Balsamic Tomatoes - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Steak with Asparagus and Balsamic Tomatoes - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Beef Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 2 Inactive Prep Time: 0.00 Minutes Original Num Servings: 2 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $4.12 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Fill a medium saucepan halfway with water, add salt and bring to a boil. Wash asparagus and snap off woody ends. Add to boiling water and cook until bright green and tender-crisp, 2-3 minutes, Drain in a colander. Heat skillet over medium-high heat. Wash and halve tomatoes. Season steak with salt and pepper. Coat bottom of skillet with oil. Add steak and cook until desired doneness, 2 to 5 minutes per side. Transfer to a plate and cover with foil. Once steak has been transferred, lower heat to medium. Add garlic and tomatoes to skillet and cook for 2 to 3 minutes. Add balsamic, salt and pepper to tomatoes. Stir and cook for another 1 to 2 minutes. To serve, arrange asparagus on a plate and top with tomato mixture. Add steak on the side.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00