Meal Details
1. Steak with shallot sauce
605cal, 48p, 8c, 42f (per meal)
2 lbs (907g)
2/3 cup(s) (mL)
2 tbsp (28g)
2 tbsp (30mL)
2 shallot (227g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Season steak on all sides with some salt and pepper.
2
Heat half of the oil in a skillet over medium-high heat. Add steak and cook to desired doneness, 4-8 minutes per side. Remove steak and set aside to rest.
3
Lower heat to medium and add in remaining oil and the shallots to the pan. Stir and cook for about 2 minutes until lightly softened. Stir in vegetable broth and cook for about 2-4 minutes until the broth is reduced by about half. Turn off the heat and stir in butter until fully melted.
4
Pour shallot sauce over steak and serve.
2. Sauteed garlic & herb tomatoes
191cal, 2p, 8c, 16f (per meal)
3 dash, ground (1g)
1/4 cup (68mL)
3 pint, cherry tomatoes (894g)
1 1/2 tbsp (16g)
1/2 tbsp (9g)
3 clove(s) (9g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.
2
Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.
3
Serve.