New York Strip Steaks with Cherry Tomatoes
Quick Microwave Asparagus
Ingredients
- 2 (1½-inch-thick) New York strip steaks
- 2 Tbsp olive oil, divided
- 2 shallots, thinly sliced
- 1 pint multicolor cherry tomatoes, cut in half
- 2 cloves garlic, minced
- 1 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh flat-leaf parsley
Instructions
- Let steaks stand at room temperature 30 minutes; lightly season with salt and pepper.
- Cook steaks in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or to desired doneness. Remove from skillet, and keep warm.
- Cook shallots in 1 Tbsp hot oil in skillet over medium heat, stirring often, 6 minutes or until tender. Add tomatoes and garlic; cook, stirring often, 3 minutes.
- Add lemon juice and parsley; cook 1 minute. Season with salt and pepper to taste. Serve tomato mixture over steaks.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
Side Dish Instructions
- Wrap asparagus with damp paper towels; place on a microwave-safe plate. Microwave at HIGH 4 minutes or until crisp-tender.
- Transfer to a colander, and rinse with cold water to cool. Drizzle with oil. Season with salt and pepper to taste.
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