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South of the Border Sirloin Recipe

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Marinated in beer and jalapenos, these steaks have a mild kick the whole family will love! They’re topped with veggies, bread crumbs and cheese for a fussed-over look and very special taste. But they’re oh-so-easy to prepare! Gilda Lester - Millsboro, Delaware

This recipe is:

Healthy

Quick

Diabetic Friendly

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South of the Border Sirloin Recipe

Prep: 15 min. + marinating Broil: 5 min.

Yield: 4 Servings

15 5 20

Ingredients

1 bottle (12 ounces) light or nonalcoholic beer
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1 beef top sirloin steak (1 pound)
TOPPING:
2 large onions, thinly sliced
5 teaspoons olive oil, divided
2 jalapeno peppers, seeded and minced
1 medium sweet red pepper, julienned
3 garlic cloves, minced
3 tablespoons dry bread crumbs
3 tablespoons shredded reduced-fat cheddar cheese

Directions

In a large resealable plastic bag, combine the first six ingredients. Cut steak into four serving-size pieces; place in bag. Seal bag and turn to coat; refrigerate for up to 2 hours.
Meanwhile, in a large ovenproof skillet, cook onions in 2 teaspoons oil over medium heat for 15-20 minutes or until onions are golden brown, stirring occasionally. Add peppers and garlic; cook 4 minutes longer. Remove and keep warm.
Drain and discard marinade. In the same skillet over medium heat, cook steak in 2 teaspoons oil for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Spoon onion mixture over steaks. In a small bowl, combine the bread crumbs, cheese and remaining oil; sprinkle over tops. Broil 3-4 in. from the heat for 2-3 minutes or until golden brown. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Cooking for 2: South of the Border Sirloin for Two

Nutritional Facts 1 serving equals 280 calories, 12 g fat (3 g saturated fat), 50 mg cholesterol, 228 mg sodium, 15 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as South of the Border Sirloin in Healthy Cooking December/January 2010, p55

Full-Bodied Red Wine

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

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