South of the Border Sirloin for Two Recipe

South of the Border Sirloin for Two Recipe photo by Taste of Home

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Marinated in beer and jalapenos, these steaks have a mild kick you'll both 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 for Two Recipe

Prep: 15 min. + marinating

Yield: 2 Servings

15 5 20

Ingredients

3/4 cup light beer or nonalcoholic beer
1 small onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound beef top sirloin steak
TOPPING:
1 large onion, thinly sliced
2-1/2 teaspoons olive oil, divided
1 jalapeno pepper, seeded and minced
1/2 medium sweet red pepper, julienned
2 garlic cloves, minced
4-1/2 teaspoons dry bread crumbs
4-1/2 teaspoons shredded reduced-fat cheddar cheese

Directions

In a large resealable plastic bag, combine the first six ingredients. Cut steak into two serving-size pieces; place in bag. Seal bag and turn to coat; refrigerate for up to 2 hours.
Meanwhile, in a small ovenproof skillet, cook onions in 1 teaspoon oil over medium heat for 10-15 minutes or until onions are golden brown, stirring occasionally. Add peppers and garlic; cook 2 minutes longer. Remove and keep warm.
Drain and discard marinade. In the same skillet over medium heat, cook steak in 1 teaspoon 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°).
Transfer to a broiler pan coated with cooking spray. 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: 2 servings.

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

Nutritional Facts 1 serving equals 281 calories, 12 g fat (3 g saturated fat), 50 mg cholesterol, 228 mg sodium, 16 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 for Two in Healthy Cooking December/January 2010