Herb-Rubbed New York Strip with Sautéed Peas and Carrots
Time: 40 minutes
Budget Buy: Use 4 (4-ounce) boneless pork chops instead of the strip steaks.
Serve with Roasted Potato Wedges: Place a baking sheet in oven. Preheat oven to 450°. Cut each of 3 (8-ounce) baking potatoes lengthwise into 8 wedges. Combine potatoes, 1 tablespoon minced fresh rosemary, 1 tablespoon canola oil, ¾ teaspoon freshly ground black pepper, and ¼ teaspoon salt in a large bowl; toss to coat. Place potatoes on preheated pan. Bake at 450° for 30 minutes, stirring after 15 minutes. CALORIES 168; FAT 3.7g (sat 0.3g); SODIUM 156mg
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