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Ingredients

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Directions

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  • In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir tomatoes into hot vinegar reduction.

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  • Meanwhile, trim fat from steaks. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145°F) to medium (160°F).

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  • To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.

Nutrition Facts

275 calories; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 76 mg cholesterol; 80 mg sodium. 538 mg potassium; 12 g carbohydrates; 0 g fiber; 10 g sugar; 26 g protein; 0 g trans fatty acid; 243 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 50 mg calcium; 3 mg iron;

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