Garlicky pan-fried steaks
16
- Prep Time5 mins
- Total Time20 mins
- Makes5 Servings
Photo by Erik Putz
Ease and simplicity are the name of the game for dinner tonight. Serve golden-roasted cauliflower with a juicy strip loin, and a glass (or two) of bold red wine. Enjoy!
Ingredients
6 garlic cloves, minced
3 tbsp white balsamic vinegar
1/2 tsp cayenne pepper
1/2 tsp salt
3 strip loin steaks, about 1/2-in. thick
2 tsp canola oil
Instructions
STIR garlic cloves with white balsamic vinegar, cayenne and salt. Rub on both sides of the strip loin steaks.
HEAT a large non-stick frying pan over medium-high. Add canola oil, then steaks. Reduce heat to medium. Cook 3 to 4 min per side for medium-rare. Transfer steaks to plates and let rest, covered, 5 min. Cut into 1/2-in. slices. Drizzle any pan juices over steaks.
Nutrition (per serving)
Calories 394, Protein 37g, Carbohydrates 4g, Fat 24g, Sodium 391mg.
Excellent source of Vitamin B12.
Wine Pairings
Pair it with: A great Greek red. This well-priced take on cabernet sauvignon delivers with ripe, plummy blackcurrant fruit and some expressive spice notes. Assertive tannins also make a perfect foil for garlicky steak. Our pick: Pezoules Cabernet Sauvignon, Greece, $12.
Serve with roasted cauliflower salad.
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