Garlicky pan-fried steaks
Photo by Erik Putz
Ease and simplicity are the name of the game for dinner tonight. Serve golden-roasted cauliflower with a juicy strip loin, and a glass (or two) of bold red wine. Enjoy!
, about 1/2-in. thick
- STIR garlic cloves with white balsamic vinegar, cayenne and salt. Rub on both sides of the strip loin steaks.
- HEAT a large non-stick frying pan over medium-high. Add canola oil, then steaks. Reduce heat to medium. Cook 3 to 4 min per side for medium-rare. Transfer steaks to plates and let rest, covered, 5 min. Cut into 1/2-in. slices. Drizzle any pan juices over steaks.
Nutrition (per serving)
- 37 g,
- 4 g,
- 24 g,
- 391 mg.
- Excellent source of
- Vitamin B12
Pair it with: A great Greek red.
This well-priced take on cabernet sauvignon delivers with ripe, plummy blackcurrant fruit and some expressive spice notes. Assertive tannins also make a perfect foil for garlicky steak.
Our pick: Pezoules Cabernet Sauvignon, Greece, $12.