Sunday, May 3, 2009
From Everyday with Rachael Ray May Recipe
1/3 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
2 plum tomatoes, finely chopped
Salt and pepper
One 8-inch piece baguette, chopped
6 ounces mozzarella cheese, coarsely chopped (I used reduced fat)
1/4 cup sliced fresh basil
Four 1 1/4-inch-thick boneless New York strip steaks (about 12 ounces each)( we only bought 2 that were about 12 oz each and we each only ate half of a steak)
1. In a large skillet, heat the olive oil over low heat. Add the garlic and cook until softened, about 6 minutes. Reserve 1 tablespoon of garlic oil in a small bowl. Add the tomatoes to the garlic oil in the skillet and season with salt and pepper; let cool. Add the bread, mozzarella and basil and stir until moistened.
2. Preheat the grill to medium. Brush the steaks with the reserved 1 tablespoon garlic oil and season with salt and pepper. Transfer to the grill and cook for 7 minutes. Flip, then mound the bread mixture onto each steak. Cover and cook until the topping is golden and the cheese is melted, about 10 minutes.
We do not have a grill so I used our George Foreman set at 350 degrees and it worked great. This comes in at 18 points--a little less if you use a set points of 6 for the meat and then just add the toppings--its a lot of olive oil so you could cut that I used all of it in the calculation even though a lot drips off in the cooking and a whole wheat baguette would cut it again. My husband loves this(he thinks its not eating unless there is red meat) but the points are a little high for me and for just half a steak but it was filling.