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Monday, February 7, 2011

Sirloin & Peppery Tomato Reduction

This was very good! I loved the sauce that went over the steak. I made 2 mistakes. 1. My steaks were too thin and 2. I overcooked the steaks but it was still very good

1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp sea salt divided
1 lb boneless sirloin steak about 3/4 in thick,trimmed of visible fat
2 tsp extra virgin olive oil, divided
1 med zucchini cut into eighths lengthwise and then 2 inch pieces
1 med squash cut into eighths lengthwise and then 2 in pieces
1 med yellow onion , quartered, layers separated

1/2 cup of canned diced tomato
1/2 cup of water
2 tsp Worcestershire sauce
1 tsp balsamic vinegar
1/2 tsp red pepper flakes
2 tsp extra virgin olive oil

In a small bowl combine chili powder, garlic powder, onion powder, black pepper, 1/4 teaspoon salt. Sprinkle evenly over both sides of steak and press lightly to adhere, let sit for 10 min

Heat 1 tsp of oil in large nonstick skillet on med high tilting to coat pan. Add zucchini, squash and onion and cook until tender crisp, stirring frequently. Sprinkle with 1/4 tsp of salt and place in med bowl, cover to keep warm

Heat 1 tsp of oil in same skillet on med heat, tilt to coat pan. Cook steak until desired doneness

Meanwhile prepare sauce in small bowl adding all ingredients except oil

Remove steak from skillet and place on cutting board. Return skillet to med heat and add sauce mixture to pan residue. Bring to a boil and cook for 3-4 min or until reduced to 1/4 cup liquid, stirring frequently. Remove from heat, stir in 2 tsp of oil and serve over steak. Serve beside squash-onion stir fry

Taken from Clean Eating Magazine Feb 2011

Nutrients per serving:
( 3 oz steak, 1/2 cup of cup squash stir fry and 1 tbs of sauce)

Calories: 235
Total Fat 11g
Saturated Fat 2 g
Carbs 7g
Fiber 2g
Sugars 4g
Protein 22 g
Sodium 246 mg
Cholesterol 55 mg

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