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South of the Border Sirloin for Two Recipe

South of the Border Sirloin for Two Recipe

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
TOTAL TIME: Prep: 15 min. + marinating YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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°).
  • 4. 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.

Wine Pairings

Full-Bodied Red Wine

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