Skirt Steak with Asiago Cream Sauce
Apple-Nut Arugula Salad
Wine Recommendation
Sterling Vintner's Collection Cabernet Sauvignon
Ingredients
- ½ lb skirt steak (or use flank steak or London broil)
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 small shallot, chopped
- 1 tsp olive oil
- ¼ cup heavy cream
- ¼ cup low-sodium chicken broth
- ½ cup grated Asiago cheese (or use Parmesan)
Instructions
- Preheat broiler. Place steak on a rimmed baking sheet; sprinkle with salt and pepper. Broil 4 to 6 minutes per side or to desired doneness. Let stand 5 to 10 minutes before slicing across the grain.
- Meanwhile, cook shallot in hot oil in a small saucepan over medium-high heat 2 to 3 minutes or until lightly browned and tender.
- Add cream and broth; bring to a boil, reduce heat to a simmer, and cook 5 minutes or until thickened. Add cheese, stirring to combine. Serve sauce with steak.
Side Dish Ingredients
- 2 cups arugula
- 1 small apple, sliced
- 3 Tbsp chopped pecans
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
439
|
164
|
603
|
| Fat (g) | 33 | 12 | 45 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 4 | 14 | 18 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 534 | 113 | 647 |
Quick & Healthy Meal Plan
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