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. Olive oil drizzled sugar snap peas
122cal, 4p, 6c, 7f (per meal)
3 dash (0g)
3 dash (1g)
4 cup (576g)
2 tbsp (30mL)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Prepare sugar snap peas according to instructions on package.
2
Drizzle with olive oil and season with salt and pepper.