Cooking Done Light

It’s Friday, and I was so excited to kick off the weekend by grilling outside…. until it started raining!! Now they say that the weather is going to be gorgeous here the remainder of the weekend, but I didn’t want to have to wait until tomorrow night to have the nice, thick, juicy steaks that I bought today. So I made them inside on a stove top grill pan instead – and they were still delicious.

In the summer I prefer to serve my steak with seasonal veggies like corn, potatoes, broccoli, asparagus, green beans, etc. In the winter, it’s delicious with hearty root veggies like carrots, parsnips, beets, and sweet potatoes.

Serve it however you prefer – because everyone loves a good steak, you pretty much come out on top no matter what you serve it with!!

4 ( 8 ounces each) New York strip, or sirloin steaks

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons olive oil

2 cups broccoli florets

1 package frozen corn, thawed and drained

1 pound red bliss or new potatoes (cut into fairly small chunks or strips)

1 tablespoon fresh tarragon, chopped (or 1 1/2 teaspoon dried)

Season the steaks with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steaks to the skillet (if your skillet is not large enough, don’t overcrowd it, just cook the steaks in two batches). Cook the steaks about 4 minutes per side for medium-rare ( longer if you like your steak more well done). Transfer the steaks to a plate and cover them loosely with foil.

Reduce the heat to medium-low; add the potatoes to the skillet and cook for 5-6 minutes, then add the broccoli and corn and cook for another 5 minutes, stirring frequently. Season the vegetables with the tarragon and the remaining salt and pepper. Serve alongside the steaks.

Makes 4 servings. Per serving: 289 calories, 8 g total fat, 3 g saturated fat, 0 g trans fat, 23 g carbohydrates, 6 g fiber, 0 g added sugar, 29 g protein, 247 mg sodium, 43 mg cholesterol