Kid-Friendly
Sun-Dried Tomato Steak
Whole Wheat Linguine and Zucchini Spears
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- ½ tsp paprika
- ½ tsp ground cumin
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ½ lb flank steak (or use flat-iron steak or boneless top sirloin)
- 2 tsp olive oil
- ⅓ cup sun-dried tomatoes in oil
- 1 clove garlic
- 3 Tbsp packed fresh basil leaves, coarsely chopped
- 1½ Tbsp apple cider vinegar
- 2 Tbsp water
Instructions
- Combine paprika, cumin, and ⅛ tsp each salt and pepper. Rub mixture on both sides of steak.
- Cook steak in hot oil in a large cast-iron skillet over medium-high heat 6 to 8 minutes per side or to desired doneness. Let stand 10 minutes before slicing across the grain.
- Meanwhile, process sun-dried tomatoes, garlic, basil, vinegar, water, and ⅛ tsp each salt and pepper in a food processor or blender until smooth, adding additional water, if necessary, to reach desired consistency. Serve sauce over steak.
Side Dish Ingredients
- ¼ (16-oz) pkg whole-grain linguine
- 1 Tbsp olive oil, divided
- 1 large zucchini, cut into spears
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook linguine according to package directions; drain and stir in 1 tsp oil.
- Meanwhile, heat 2 tsp oil in a large nonstick skillet over medium-high heat; add zucchini, salt, and pepper.
- Cook 6 to 8 minutes, turning occasionally, until zucchini is browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
392
|
290
|
682
|
| Fat (g) | 23 | 9 | 32 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 28 | 9 | 37 |
| Carb (g) | 17 | 47 | 64 |
| Fiber (g) | 3 | 8 | 11 |
| Sodium (mg) | 382 | 169 | 551 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
