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Chili Steak & Peppers

 Chili Steak & Peppers
Bright and loaded with flavor, this makes a delicious dish you’ll be proud to serve. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.

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

2 of 2

Chili Steak & Peppers (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.