Mardi Gras Beef Recipe
Mardi Gras Beef Recipe photo by Taste of Home

Mardi Gras Beef Recipe

Publisher Photo
Mardi Gras Beef, shared by Lucy Meyring of Walden, Colorado, tastes great right from the grill, which also speeds cleanup. The seasoning and vegetables give the beef a wonderful summertime twist.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 medium onion, chopped
  • 1 small green pepper, cut into strips
  • 1 teaspoon dried thyme
  • 2 teaspoons garlic powder, divided
  • 2 tablespoons canola oil
  • 1 to 1-1/2 pounds beef top sirloin steak (1 inch thick)
  • 1 can (14-1/2 ounces) stewed tomatoes, juice drained and reserved
  • 2 teaspoons cornstarch
  • Salt and pepper to taste

Nutritional Facts

1 serving (4 ounces) equals 263 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 234 mg sodium, 15 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. In a large skillet, saute onion, green pepper, thyme and 1/2 teaspoon garlic powder in oil until vegetables are crisp-tender. Meanwhile, sprinkle steak with remaining garlic powder.
  2. Grill or broil steak 5 in. from the heat for 3-4 minutes (for medium-rare), on each side, or until desired doneness is reached.
  3. Add tomatoes to skillet. Combine reserved tomato juice and cornstarch; add to vegetable mixture. Cook and stir for 2 minutes or until thickened. Season to taste with salt and pepper. Thinly slice meat; serve with vegetables. Yield: 4 servings.
Originally published as Mardi Gras Beef in Taste of Home June/July 1993, p13

Nutritional Facts

1 serving (4 ounces) equals 263 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 234 mg sodium, 15 g carbohydrate, 2 g fiber, 23 g protein.

Full-Bodied Red Wine

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

Reviews for Mardi Gras Beef

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Aug. 19, 2014

Very quick and easy to make. Good flavor.

MY REVIEW
Reviewed Jul. 10, 2011

I love this recipe, I have been making it for a number of years. It's a great weeknight dinner that won't skeep you in the kitchen.

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