Steak with Sauteed Fennel and Olives

Copied from Real Simple's website

Ingredients:
-3 tablespoons olive oil
-2 1-inch-thick strip steaks (about 1 1/2 pounds total)
-kosher salt and black pepper
-2 medium bulbs fennel, thinly sliced, plus 1 tablespoon fronds
-1/2 cup pitted black olives (preferably oil cured)
-1 jalapeno (preferably red), seeded and thinly sliced

Directions:
1) Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes before slicing.
2) Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium heat. Add the fennel and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until slightly browned and just tender, 5 to 6 minutes.
3) Stir in the olives and jalapeño and cook for 1 minute. Sprinkle with the fennel fronds and serve with the sliced steak.

Serves 4
Nutritional Information
Per Serving
Calories 360
Fat 20g
Saturated Fat 5g
Cholesterol 74mg
Sodium 636mg
Protein 35g
Carbohydrate 10g
Fiber 4g

Weight Watchers Points: 8

Roast Beef Salad with Goat Cheese and Balsamic Vinaigrette Recipe

Copied from Real Simple's website


Ingredients:
-2 small heads Boston lettuce, torn into pieces
-12 ounces sliced deli roast beef
-1 large beefsteak tomato, cut into wedges
-1/2 red onion, sliced
-4 ounces soft goat cheese, crumbled
-1/4 cup extra-virgin olive oil
-2 tablespoons balsamic vinegar
-2 teaspoons Dijon mustard
-kosher salt and black pepper

Directions:
1) Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.
2) In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad.

Serves 4

Nutritional Information
Per Serving
Calories 350
Fat 25g
Saturated Fat 9g
Cholesterol 70mg
Sodium 888mg
Protein 25g
Carbohydrate 7g
Fiber 2g

Weight Watchers Points: 9

Steak with Golden Zucchini

Copied from Real Simple's website


Ingredients:
-6 teaspoons olive oil
-1 1/2 pounds strip steak
-kosher salt and pepper
-1 1/2 pounds small zucchini, halved lengthwise
-1 teaspoon grated lemon zest
-1 small clove garlic, finely chopped
-3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)
-2 tablespoons bread crumbs


Directions
1)Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing.
2)Meanwhile, return the pan to medium heat and heat 2 teaspoons of the oil. Season the zucchini with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into 1/2-inch pieces and divide among individual plates.
3) In a small bowl, combine the lemon zest, garlic, herbs, bread crumbs, and the remaining oil. Sprinkle the bread crumb mixture over the zucchini and serve with the sliced steak.

Serves 4

Nutritional Information
Per Serving
Calories 321
Calories from Fat 39%
Fat 14g
Saturated Fat 4g
Cholesterol 68mg
Sodium 478mg
Protein 42g
Carbohydrate 7g
Fiber 2g
Sugar 3g

Weight Watchers Points: 7