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Broiled Garlic-Rosemary Top Round Steak

Broiled Garlic-Rosemary Top Round Steak

Prep time: 20
Cook Time: 8
Serves: 4

  • 2 garlic cloves, minced
  • 1½ tablespoons olive oil
  • 1½ teaspoons fresh lemon juice
  • 1 teaspoon chopped fresh rosemary
  • 1¼ pounds top round steak
  • 1 package (16 ounces) microwaveable savory herb creamer potatoes
  • 1 bag (12 ounces) steam-in-bag frozen whole baby carrots


  1. Spray rimmed baking pan with cooking spray. In small bowl, whisk garlic, oil, lemon juice, rosemary, 3/4 teaspoon salt and ¼ teaspoon pepper; rub over steak, place on prepared pan and let stand 15 minutes.
  2. Preheat broiler to high. Broil steak 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer steak to cutting board; loosely cover with foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.)
  3. Prepare potatoes and carrots as labels direct.
  4. Slice steak against the grain; serve with potatoes and carrots.

Per serving (4 ounces steak, 2/3 cup carrots, 5 potatoes): 364 Calories, 14g Fat (4g Saturated), 92mg Cholesterol, 741mg Sodium, 25g Carbohydrates, 4g Fiber, 6g Sugars, 1g Added Sugar, 34g Protein

Chef Tip: Recipe can be customized by replacing potatoes and carrots with other steam-in-bag vegetables or grains, such as steam-in-bag quinoa with garden vegetables.

Dietitian Tip: Take this recipe in a different direction, and serve the steak on a whole wheat baguette to make a savory sandwich.

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