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Steak Provençal
Makes 4 servings
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Image © Publications International, Ltd.
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Steak Provençal
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Ingredients
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4
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beef ribeye, sirloin or tenderloin steaks (about 11 ounces each)
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5
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tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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2
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large cloves garlic, finely chopped
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1-1/2
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cups chopped tomatoes (about 2 medium)
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1
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to 2 tablespoons rinsed and chopped large capers
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1/4
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teaspoon salt
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1/4
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teaspoon ground black pepper
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2
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tablespoons chopped fresh parsley
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Grill or broil steaks to desired doneness.
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Meanwhile, in 10-inch skillet, melt I Can't Believe It's Not Butter!® Spread and cook garlic over medium heat, stirring occasionally, 30 seconds. Add tomatoes, capers, salt and pepper. Cook, stirring occasionally, 3 minutes or until tomatoes are cooked and mixture is saucy. Stir in parsley. Serve over hot steaks.
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© Unilever
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Nutrients per Serving
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(11 ounces beef with about 1/2 cup topping)
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Calories
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493
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Calories from Fat
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41 %
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Total Fat
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22 g
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Saturated Fat
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6 g
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Cholesterol
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189 mg
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Carbohydrate
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3 g
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Fiber
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1 g
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Protein
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67 g
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Sodium
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474 mg
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