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

Mardi Gras Beef Recipe

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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.

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

Reviews for Mardi Gras Beef(1)

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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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