Steak for dinner: 2 ways, 5 ingredients, under 500 calories

Combine all the ingredients in a large bowl and toss to combine.  Season to taste with salt and freshly ground black pepper.

Nutrients per serving: Calories: 155, Fat: 5g, Saturated Fat: 2g, Cholesterol: 5mg, Carbohydrate: 16g, Protein: 8g, Fiber: 3g, Sodium: 751mg

Heat the oil in a large skillet over medium-high heat. Season both sides of the steaks with salt and freshly ground black pepper. Add the steaks to the hot pan and cook 1 to 2 minutes per side, until just browned. Remove the steaks from the pan and set aside.

Add the leeks to the same pan over medium-high heat. Sauté for 3 to 5 minutes, until the leeks are tender and golden brown. Add the beer and broth and bring to a simmer. Return the steaks to the pan and simmer for 5 minutes, until the steaks are medium. Transfer the steaks and sauce to a serving platter and top with the gorgonzola cheese.

Nutrients per serving: Calories: 371, Fat: 19g, Saturated Fat: 8g, Cholesterol: 98mg, Carbohydrate: 9g, Protein: 35g, Fiber: 1g, Sodium: 285mg

Coat a stovetop grill pan or griddle with cooking spray and preheat to medium-high.

Place the peppercorns in a freezer bag and mash with a meat mallet, rolling pin or the bottom of a heavy skillet until finely crushed. Season both sides of the steak with salt and the crushed peppercorns. Place the steak on the hot pan and cook 3 to 5 minutes per side for medium-rare to medium (maybe slightly longer for London broil). Remove the steak from the pan and let stand 5 to 10 minutes before slicing crosswise (against the grain) into 1/4-inch thick slices.

Meanwhile, whisk together the buttermilk, Parmesan cheese and garlic powder. Season with salt and freshly ground black pepper. Serve the steak with the buttermilk mixture spooned over top.

Nutrients per serving: Calories: 304, Fat: 17g, Saturated Fat: 8g, Cholesterol: 80mg, Carbohydrate: 3g, Protein: 32g, Fiber: 0g, Sodium: 265mg

Preheat the oven to 400ºF.  Line a baking sheet with parchment paper.

Unroll the puff pastry onto a flat surface and roll into 1/8-inch thickness, making a large rectangle.  Sprinkle the garlic powder all over the pastry and season with salt and freshly ground black pepper.  Sprinkle the cheese all over the pastry and press the cheese into the pastry.  Starting from the longer end, fold the pastry in half, covering the filling.  Use a sharp knife or pizza cutter to cut the pastry into 16 strips (cut from the fold to where the edges meet).  Use both hands to twist the pastry into long twists (don’t worry if some cheese falls out).   Transfer the twists to the prepared pan and top with any shredded cheese that fell out.  Bake for 12 to 15 minutes, until the twists are puffed up and golden brown.

Nutrients per serving: Calories: 157, Fat: 10g, Saturated Fat: 5g, Cholesterol: 5mg, Carbohydrate: 11g, Protein: 5g, Fiber: 0g, Sodium: 221mg

Dip half of the ginger snaps into the espresso and arrange the cookies in a shallow serving dish (the dish should be big enough so that the cookies don’t overlap). Set aside.

Whisk the cream cheese in a large bowl until soft. Fold in the whipped topping. Spoon half of the cream cheese mixture over the cookies in the dish. Dip the remaining 12 cookies into the espresso and arrange them on top of the cream cheese mixture. Top with remaining cream cheese mixture.  Sift the cinnamon over top. Cover and refrigerate at least 1 hour and up to 24 hours before serving.

Nutrients per serving: Calories: 256, Fat: 11g, Saturated Fat: 6g, Cholesterol: 20mg, Carbohydrate: 30g, Protein: 8g, Fiber: 1g, Sodium: 401mg