Friday, January 16, 2009
A quick and easy dinner from Rachael Ray Magazine
3 cloves garlic, smashed
1/4 cup plus 2 TBSP EVOO
salt and pepper
1/4 tsp cayenne pepper
3 large tomatoes, cored(I also added a red bell pepper0
2 pds skirt steak
2 kaiser rolls, split(we used a half loaf of whole wheat french bread)
1/2 tsp rosemary leaves, chopped
1. Preheat grill to medium high(we used our George Foreman). In a small bowl mix together the garlic, EVOO, 3/4 tsp salt, 1/4 pepper, and cayenne.
2. Brush tomatoes with the oil and grill until charred about 12 minutes.
3. Meanwhile brush the steak and rolls with the garlic oil. Grill the rolls, turning occasionally about 2 minutes; grill the steak, turning once, about 4 minutes total for medium rare. Let the meat rest for 5 minutes and then thinly slice.
4. Coarsely chop the rolls and tomatoes and toss in a medium bowl; add the rosemary and season with salt and pepper. divide the steak slices among 4 plates and top with the bread salad.
I am estimating 6-8 points per serving based on how much steak and bread you eat.