nutritional information

Per Serving:

  • Calories: 380
  • Protein: 25 g
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Carbohydrates: 31 g
  • Cholesterol: 20 mg
  • Sodium: 730 mg
  • Fiber: 5 g
  • Sugar: 3 g

?Steak? and Bake

SERVES 4

Perfect partners, new potatoes and Swiss cheese spiked with a hint of Dijon-style mustard complement the soy “steak” strips for a hearty main course. To start, try a chunky vegetable soup, and pair the entrée with crusty French bread. Sliced apples and pears should be dessert.
  • 1 lb. baby potatoes, white, red-skinned or Yukon gold
  • 3 Tbs. olive oil
  • 2 medium-sized leeks, rinsed and thinly sliced widthwise
  • 1 Tbs. minced garlic
  • 6 oz. soy “steak” strips
  • 8 oz. shredded low-fat Swiss, such as Jarlsberg, or soy cheese
  • 1 Tbs. Dijon-style mustard
  • Salt and freshly ground black pepper to taste
  • ¼ cup chopped parsley for garnish
  1. Preheat oven to 450F.
  2. Rinse potatoes, and place in large saucepan with water to cover. Cover pan, bring to a boil over high heat and cook until tender, for 12 to 15 minutes. Remove from heat, and drain.
  3. Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat, and sauté leeks and garlic for 5 to 7 minutes, or until leeks start to brown. Add “steak” strips, and sauté for 5 minutes more.
  4. Heat remaining 1 tablespoon oil in skillet over medium heat. Slice potatoes in half, and add to skillet. Sauté for 2 to 3 minutes, or until potatoes start to brown.
  5. Meanwhile, toss “steak” mixture with shredded cheese and mustard, and season with salt and pepper. Add potatoes, and place mixture into 2-quart baking dish. Sprinkle with more freshly ground pepper, if desired.
  6. Bake for 10 to 12 minutes, or until cheese melts. Remove from oven, garnish with parsley and serve.

Wine Suggestions

This entrée needs a big, rich Cabernet or Cabernet-Shiraz as a nice complement for the “steak.” Try one of the Australian blend Cabernet-Shirazes, with tinges of berry, chocolate and peppery flavors. Merlot and Cabernet are other options that pair well with this fabulous main course. Try a Hogue Columbia Valley Merlot or an elegant Silver Oak Cabernet, if you feel like splurging.

December 2003

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