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Nutrition Facts

Instructions

• STEP 1

  If using wooden skewers, place 8-12 skewers in a shallow dish of water to soak until you are ready to use them.

• STEP 2

  Wash and dry tomatoes; set aside.

  • 2 pints grape tomatoes

• STEP 3

  Pat steak dry with paper towels and cut into 1-inch cubes.

  • 1 ½ lb striploin (New York strip) steak

• STEP 4

  Thread the steak and tomatoes onto skewers, alternating ingredients; place on a plate. Drizzle with vinaigrette and season with salt and pepper. (If you don't have skewers, you can cook the steak and tomatoes directly on the grill pan.)

  • ¼ cup balsamic vinaigrette
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 5

  Preheat a grill pan or regular skillet over medium-high heat.

• STEP 6

  Once the grill pan is hot, working in batches if necessary, add the skewers. Cook, turning occasionally, until the steak reaches desired doneness and tomatoes are starting to burst, 6-10 minutes. Remove to a clean plate.

• STEP 7

  Meanwhile, fill a large pot with about 1-inch of hot water (from the tap). Cover and bring to a boil over high heat.

• STEP 8

  Once the water is boiling, add cauliflower. Re-cover and cook until tender, about 5 minutes; drain and return to the pot. Drizzle with oil, season with spices, and toss to combine; cover to keep warm.

  • 2 (10 oz) bags cauliflower florets
  • 4 tsp extra virgin olive oil
  • ½ tsp oregano, dried
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 9

  Using a clean cutting board, peel and mince shallot.

  • 1 shallot

• STEP 10

  Divide skewers and cauliflower between plates, then sprinkle with shallots; serve with tzatziki on the side for dipping. Enjoy!

  • 1 cup tzatziki sauce