Garlicky pan-fried steaks



5 min


20 min


5 Servings

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!


  • 6 garlic cloves , minced
  • 3 tbsp white balsamic vinegar
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 3 strip loin steaks , about 1/2-in. thick
  • 2 tsp canola oil


  • 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)

  • Calories
  • 394,
  • Protein
  • 37 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 24 g,
  • Sodium
  • 391 mg.
  • Excellent source of
  • Vitamin B12
Wine Pairings

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.

Serve with roasted cauliflower salad.