My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. —Kristy Still, Broken Arrow, Oklahoma,
Ingredients
- 3 medium tomatoes, chopped
- 3 tablespoons minced fresh basil
- 3 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
- 1 garlic clove, minced
- 3/4 teaspoon salt, divided
- 1 beef flat iron or top sirloin steak (1 pound), cut into four portions
- 1/4 teaspoon pepper
- Grated Parmesan cheese, optional
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Directions
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Nutrition Facts
1 steak with 1/2 cup tomato mixture: 280 calories, 19g fat (6g saturated fat), 73mg cholesterol, 519mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
