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Mardi Gras Beef

 Mardi Gras Beef
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (4 ounces) equals 263 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 234 mg sodium,

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Mardi Gras Beef (continued)

Nutritional Facts: 15 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.