Preheat broiler to HIGH.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Pan seared steak is topped with your favorite bruschetta toppings: tomatoes, garlic, fresh mozzarella, onions, and drizzled with balsamic glaze.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 | roma tomatoes, seeded and chopped | |
| 2 tbsp. | Hy-Vee Short Cuts chopped white onions | |
| 1 clove(s) | garlic, minced | |
| 10 | fresh mozzarella pearls, coarsely chopped | |
| 1 tbsp. | Gustare Vita olive oil | |
| 2 | (8-oz. each) New York strip steaks | |
| ¼ tsp. | Hy-Vee salt | |
| ⅛ tsp. | Hy-Vee ground black pepper | |
| 2 tbsp. | fresh basil, thinly sliced | |
| Gustare Vita balsamic glaze, for serving |
Things To Grab
- Small bowl
- 10-inch cast iron skillet
Directions
In a small bowl, mix together tomatoes, onions, garlic, and fresh mozzarella; set aside.
Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Sear steak 2 to 3 minutes on each side or until deep golden brown. Remove from heat and top steaks with tomato mixture.
Broil steak 3 to 4 minutes until cheese is slightly melted and internal temperature of steak reaches 130 degrees for medium-rare or 145 degrees for medium. Remove from oven and allow to rest at room temperature for at least 5 minutes before serving. Top each steak with 1 tablespoon basil and drizzle with balsamic glaze, if desired.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 65mg
- Sodium: 480mg
- Total Carbohydrates: 2g
- Protein: 23g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen