Last night we had dinner and a show. I was trying to be super wife and have a healthy dinner timed perfectly and ready right as the Mr. got home after working late. In that aspect, it was an epic fail. The Mr. got a call from our security system when he was a couple blocks away asking if everything was alright because the fire alarm had gone off and I wasn't responding. He panicked because well let's just say I'm no longer allowed to use degreaser cleaners or fry food. So the fire department was dispatched and arrived shortly after the Mr. to a kitchen full of smoke. Side note, I'm extreamly impressed with the response time and professionality of the fire department responders, excellent use of my tax dollars! After the excitement calmed down, we ate dinner and it was delicious, which completely made up for all the commotion! (Yes I invited the firemen to join us for dinner, they politely declined.)
Here's the healthy recipe for Greek steak with stuffed roasted tomatoes and mushrooms.
*** Just make sure you turn on your kitchen vent PRIOR to putting the steak on the griddle or just grill it outside!
Greek Steak:
Hands-on: 12 minutes
Total: 12 minutes
Serves: 4
Ingredients:
- 4 (4-ounce) beef tenderloin steaks trimmed
- 3 tablespoons salt-free Greek seasoning
- Cooking spray
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped shallots
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon grated fresh lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 8 pitted kalamata olives chopped
Directions:
- Preheat grill to high heat.
- Sprinkle steaks with 2 tablespoons seasoning, coat steaks with cooking spray. Place steaks on grill coated with cooking spray. Grill 3 to 4 minutes on each side or until done to personal preference.
- Combine 1 tablespoon seasonings, parsley, oregano, shallots, olive oil, red wine vinegar, lemon rind, lemon juice, salt, and olives in a small bowl. Spoon Greek mixture over steaks and serve immediately.
Stuffed Roasted Tomatoes:
Hands-on: 10 minutes
Total: 28 minutes
Serves: 4
Ingredients:
- 4 firm ripe tomatoes (~ 2 to 2.5 pounds)
- 3/4 cup panko (Japanese breadcrumbs)
- 1 ounce crumbled feta
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Directions:
- Preheat oven to 450 degrees.
- Cut tops off tomatoes; discard. Carefully scoop out tomato seeds and pulp, leaving shells intect; discard seeds and coarsely chop pulp.
- Combine 1/2 cup chopped tomato pulp, panko, feta, basil, parsley, oregano, olive oil, and salt in a bowl; discard remaining tomato pulp. Spoon mixture into each tomato.
- Place stuffed tomatoes on foil-lined baking sheet. Bake at 450 degrees for 18-20 minutes or until golden brown and crispy.
Bellies full. House still standing. I call it a win!
XOXO
A & J