Serves: 6

INGREDIENTS:

• 3 slices Italian bread

• 6 teaspoons Pesto Sauce

• 3 Tablespoons Onions green

• 3/16 medium Pepper red

• 3 teaspoons Vegetable oil

• 4-1/2 cups Mushrooms sliced 1 cup

• 2-1/4 medium Onion red

• 30 small Tomatoes cherry

• 1-1/2 medium Watercress, 1 bunch

• 3/4 teaspoon Salt

• 3/8 teaspoon Pepper

• 24 ounces Steak Bound Lean

• 1-1/2 medium Garlic clove, 1 medium

METHOD:

• Cut Italian bread into 1/4-inch dice (you should have about 1-1/2 cups). Dice red pepper, thinly slice red onion, halve cherry tomatoes and stem water cress. 

• Heat broiler, first positioning rack about 6 inches from heat source. 

• In small bowl combine bread, pesto, scallions, and red pepper; toss well to mix set aside. 

• In 10-inch nonstick skillet over medium heat, heat oil; add mushrooms and onion; cook 5 to 6 minutes, stirring occasionally until vegetables are softened and lightly browned. Remove from heat; stir in cherry tomatoes, watercress, salt and pepper. Using slotted spoon,, transfer vegetables to serving platter in even layer; keep warm. 

• Cut garlic clove in half. Rub steaks on both sides with cut side of garlic; arrange on rack in broiler pan. Broil about 3 minutes on each side until medium rare. Remove pan from oven; spoon pesto mixture evenly over surface of steaks, patting gently to adhere. Turn broiler off; return steaks to oven about 3 minutes until topping mixture is heated through. 

• Arrange steaks over vegetables on platter to serve.

NUTRITIONAL INFORMATION:

• Calories: 304.33cal

• Protein: 28.99g

• Fat: 11.19g

• Fiber: 4.56g

• Cholesterol: 68.40mg

• Vitamin A: 298.59RE

• Vitamin C: 54.16mg

• Thiamine: 0.34mg

• Riboflavin: 0.67mg

• Niacin: 7.41mg

• Vitamin B6: 0.60mg

• Vit. B12: 2.98mcg

• Folate: 61.22mcg

• Sodium: 453.76mg

• Calcium: 68.54mg

• Magnesium: 66.25mg

• Potassium: 1103.98mg

• Iron: 5.00mg

• Zinc: 4.59mg