South of the Border Sirloin Recipe

Publisher Photo

South of the Border Sirloin Recipe

Be the first to add a review
Publisher Photo
Marinated in beer and jalapenos, these steaks have a mild kick the whole family will 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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Broil: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Broil: 5 min.

Ingredients

  • 1 bottle (12 ounces) light or nonalcoholic beer
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 beef top sirloin steak (1 pound)
  • TOPPING:
  • 2 large onions, thinly sliced
  • 5 teaspoons olive oil, divided
  • 2 jalapeno peppers, seeded and minced
  • 1 medium sweet red pepper, julienned
  • 3 garlic cloves, minced
  • 3 tablespoons dry bread crumbs
  • 3 tablespoons shredded reduced-fat cheddar cheese

Directions

In a large resealable plastic bag, combine the first six ingredients. Cut steak into four serving-size pieces; place in bag. Seal bag and turn to coat; refrigerate for up to 2 hours.
Meanwhile, in a large ovenproof skillet, cook onions in 2 teaspoons oil over medium heat for 15-20 minutes or until onions are golden brown, stirring occasionally. Add peppers and garlic; cook 4 minutes longer. Remove and keep warm.
Drain and discard marinade. In the same skillet over medium heat, cook steak in 2 teaspoons 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°).
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: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as South of the Border Sirloin in Healthy Cooking December/January 2010, p55

Nutritional Facts

1 each: 280 calories, 12g fat (3g saturated fat), 50mg cholesterol, 228mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

  • 1 bottle (12 ounces) light or nonalcoholic beer
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 beef top sirloin steak (1 pound)
  • TOPPING:
  • 2 large onions, thinly sliced
  • 5 teaspoons olive oil, divided
  • 2 jalapeno peppers, seeded and minced
  • 1 medium sweet red pepper, julienned
  • 3 garlic cloves, minced
  • 3 tablespoons dry bread crumbs
  • 3 tablespoons shredded reduced-fat cheddar cheese
  1. In a large resealable plastic bag, combine the first six ingredients. Cut steak into four serving-size pieces; place in bag. Seal bag and turn to coat; refrigerate for up to 2 hours.
  2. Meanwhile, in a large ovenproof skillet, cook onions in 2 teaspoons oil over medium heat for 15-20 minutes or until onions are golden brown, stirring occasionally. Add peppers and garlic; cook 4 minutes longer. Remove and keep warm.
  3. Drain and discard marinade. In the same skillet over medium heat, cook steak in 2 teaspoons 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. 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: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as South of the Border Sirloin in Healthy Cooking December/January 2010, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouth of the Border Sirloin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review