Day 4: Rosemary-Balsamic Steak

Today we decided we were going to make this meal from the Weight Watchers book… That being said, we decided to change nearly everything about the meal except a few things. Allison and I do this sometimes to accommodate us or remove seafood (I hate seafood).


Rosemary-Balsamic Veal Chops

Hands-On Prep: 10 min

Cook: 15 min

Serves: 4

Ingredients

  • 4 (6-ounce) bone-in veal chops, about 1/2 inch thick, trimmed
  • 3/4 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried.
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3 teaspoons unsalted butter
  • 1 medium shallot, chopped
  • 3/4 cup reduced-sodium beef broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Directions

  1. Sprinkle the veal with the rosemary, salt and pepper. Melt 2 teaspoons of the butter in a large nonstick skillet over medium-high heat. Add the veal and cook until browned and an instant-read thermometer inserted in the side of each chop registers 160 degrees F for medium, 3-4 minutes on each side. Transfer to a plate.
  2. Melt the remaining 1 teaspoon butter in the same skillet. Add the shallot and cook, stirring occasionally, until it begins to soften, about 1 minute. Add the broth, vinegar and honey, stirring to scrape any browned bits from the bottom of the skillet. Bring to a boil and cook until slightly syrupy, about 5 minutes. Add the veal and cook, turning once, until heated through, about 1 minute. Serve at once.

Per serving (1 veal chop with 2 teaspoons sauce): 188 Cal, 8g Fat, 3g Sat Fat, 0g Trans Fat, 83mg Chol, 429 mg Sod, 6g Carb, 0g Fiber, 21g Prot, 25mg Calc. POINTS value: 4.


Executive Decisions

  • We could not stand the thought of eating a baby cow, so instead of veal, we used eye of round steak.
    http://www.flickr.com/photos/allison-a-ralston/5834770544/in/photostream
  • We also added garlic to just about everything (we love garlic).
  • In a typical Allison and Kris error, we used all of our beef broth for the French Onion Soup we made. No worries though, because we had extra French Onion Soup leftover, so we simply used it as the broth.
  • We had just got back from a workout, and it was showing because we both knew the dish would not be big enough. Our solution was homemade french fries. You just chop them up, put extra-virgin olive oil, salt and pepper on them, then just stick them in the oven until crispy.
  • Lastly, Allison salted and peppered the sauce.

How was it?

The sauce came out great, as well as the fries. My steak was undercooked for my liking, but perfect for Allison. As a whole, the dish was pretty good, but my tummy is still not quite full (stupid cardio).
IMG_3075-ps

Things We Would Change

  • I think a more tender cut of meat would have made this meal perfect. I am not sure if it is the evil Wal-Mart monster, or if eye of round steak is actually not tender normally… Thoughts?
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