- 2 lean beef steaks (6 oz each) - Salt and freshly ground black pepper - 1 tablespoon extra virgin olive oil - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/4 cup low-sodium beef broth - Fresh basil leaves, torn - Zest of one lemon

1. Season the beef steaks with salt and pepper on both sides. 2. Heat the olive oil in a skillet over medium-high heat. 3. Add the minced garlic and sauté until fragrant, about 1 minute. 4. Place the steaks in the skillet and sear for about 3 minutes on each side for medium rare, or to your desired doneness. 5. Remove the steaks from the skillet and let them rest. 6. In the same skillet, add cherry tomatoes and cook until they start to soften. 7. Pour in the beef broth and let it simmer for about 5 minutes until slightly reduced. 8. Stir in fresh basil leaves and lemon zest into the sauce. 9. Serve the steaks topped with tomato-basil sauce.