Broiled Steak and Tomatoes with Feta Balsamic

1. Preheat broiler with oven rack about 6 inches from source of heat; line rimmed baking pan with foil and spray with cooking spray. In small skillet, toast pine nuts over medium-low heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. In small bowl, stir cheese, parsley, oil and pine nuts. Makes about 1/2 cup.

2. In second small bowl, whisk butter, balsamic glaze, and 1/2 teaspoon each kosher salt and black pepper until smooth. Pat steaks dry with paper towel and place on prepared pan; brush all sides of steaks with butter mixture and add tomatoes to pan around steaks. Broil steaks and tomatoes 5 minutes; turn steaks and broil 3 minutes. Top each steak with 2 tablespoons cheese mixture; broil 2 minutes or until internal temperature of steaks reaches 135° for medium-rare. Transfer steaks to cutting board; loosely tent with foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 1 1/3 cups tomatoes.

3. Serve steaks and tomatoes drizzled with pan juic.es garnished with parsley, if desired

• 33 g Total fat
• 11 g Saturated fat
• 134 mg Cholesterol
• 409 mg Sodium
• 7 g Carbohydrates
• 1 g Fiber
• 5 g Sugars
• 3 g Added sugars
• 40 g Protein