Recipes for the Weekly Menu #1 Delmonico Steaks with Balsamic Onions and Steak Sauce & Oven Steak Fries

Delmonico Steaks with Balsamic Onions and Steak Sauce and Oven Steak Fries (from the Rachael Ray 30 Minute Meals 2 Cookbook). 

Keep in mind that if you are using 3 oz. as a serving, you may want to cut this recipe in half or quarters.



          4 Delmonico steaks, 1-inch thick (8-10 ounces each)

• 2 teaspoons extra virgin olive oil (EVOO)
• Steak seasoning blend, such as McCormick brand Montreal Steak Seasoning, or coarse salt and pepper

Nutritionals:  If you use 3 oz. of steak, it will be Calories: 176, Fat: 8g, Carbs: 0g, Protein: 24g, Fiber 0 and 4.5 WW points.
If you use 6 oz. just double above for 9 WW points.
If you use 9 oz. of steak, it will be Calories: 510, Fat: 43g, Carbs: 0g, Protein: 46g, Fiber 0 and 15.5 WW points.
Meat total would range from 4.5-15.5 depending on how many ounces you use for your portion.
Onions:

• 1 tablespoon extra virgin olive oil (EVOO)
• 2 large yellow skinned onions, thinly sliced
• 1/4 cup balsamic vinegar (eyeball it)

Nutritionals: olive oil= 3WW points.
onions= free
balsamic vinegar=1.25WW points.
Total=4.25WW points
Steak Sauce:

• 1 1/2 teaspoons extra virgin olive oil (EVOO)
• 2 cloves garlic, chopped
• 1 small white boiling onion, chopped
• 1/4 cup dry cooking sherry (eyeball it)
• 1 cup canned tomato sauce (8 ounces)
• 1 tablespoon Worcestershire sauce (eyeball it)
• Black pepper

Nutritionals: olive oil= 1.5WW points
garlic,onion, black pepper, tomato sauce, Worcestershire sauce= free
sherry= 1.5WW points
Total= 3WW points

GRAND TOTALS-
with 3 oz. of meat and the recipe quartered= 6.2WW points
with 6 oz. of meat and the recipe halved=12.6WW points
with 9 oz. of meat and recipe in it's entirety=22.75WW points

Preparation

Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with EVOO. Cook steaks six minutes on each side for medium doneness, eight minutes for medium-well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.

Heat a medium nonstick skillet over medium-high heat. Add EVOO, about one turn of the pan, and onions and cook, stirring occasionally, for 10-12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3-5 minutes.

Heat a small saucepan over medium heat. Add EVOO, a half turn of the pan, garlic and onions and sauté five minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire sauce and season with black pepper.

To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.

Oven Steak Fries

Ingredients:

• 5 russet potatoes, cut into thin wedges
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried thyme, eyeball it
• 1 teaspoon dried oregano, eyeball it
• 1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning or, salt and pepper

Nutritionals: potatoes= 20WW points, oil=9WW points, spices and seasonings=free
Total=29WW points divided by 4=7.25WW points for a quarter of the fries.  I will probably reduce the oil to 2  TBSP for a Total of 26WW points and 6.5 WW points for a fourth of the fries.

Preparation

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.