Summer
1. Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24 hours.
2. Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack. Grill the steak 4 to 5 minutes per side for medium rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice teh steak crosswise and serve with any remaining sauce spooned on top.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 186 | ||
Calories from Fat: 74 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 231.4mg | 8 % | |
Potassium 447.1mg | 12 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 24.4g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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