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Chili Steak & Peppers Recipe

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Bright and loaded with flavor, this makes a delicious dish you’ll be proud to serve. —Taste of Home Test Kitchen

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Quick

Diabetic Friendly

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Chili Steak & Peppers Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 tablespoons chili sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, divided
1 beef top sirloin steak (1-1/4 pounds), cut into four steaks
1 medium onion, halved and sliced
1 medium green pepper, cut into strips
1 medium sweet yellow pepper, cut into strips
2 teaspoons olive oil
1 small garlic clove, minced
1/8 teaspoon pepper
1/4 cup reduced-fat sour cream
1 teaspoon prepared horseradish

Directions

Combine the chili sauce, lime juice, brown sugar, pepper flakes and 1/4 teaspoon salt; brush over steaks. Broil steaks 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large skillet, saute onion and green and yellow peppers in oil until tender. Add the garlic, pepper and remaining salt; cook 1 minute longer. In a small bowl, combine sour cream and horseradish. Serve steaks with pepper mixture and sauce. Yield: 4 servings.

Nutritional Facts 1 steak with 1/3 cup pepper mixture and 1 tablespoon sauce equals 265 calories, 9 g fat (3 g saturated fat), 62 mg cholesterol, 491 mg sodium, 12 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Originally published as Chili Steak & Peppers in Simple & Delicious August/September 2010, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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