Southwestern Steak Pizza

Southwestern Steak Pizza

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From: Diabetic Living Magazine

Flank steak, black beans, and cilantro bring a Southwestern flair to these individual pizzas.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8 ounces beef flank steak
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 medium avocados, halved, seeded, peeled, and mashed
  • 2 teaspoons lime juice
  • 1 teaspoon salt-free Fiesta Lime seasoning blend, such as Mrs. Dash brand
  • ¼ teaspoon ground cumin
  • 1 recipe Whole-Wheat Individual Pizza Crusts (see associated recipe)
  • ¾ cup shredded reduced-fat Mexican cheese blend (3 ounces)
  • ½ of a (15 ounce) can no-salt-added black beans, rinsed and drained
  • 1 cup grape tomatoes, quartered
  • 2 tablespoons light sour cream (optional)
  • Fresh cilantro leaves

Preparation

  • Prep

  • Ready In

  1. Trim fat from steak. Sprinkle the steak with ½ teaspoon salt and ¼ teaspoon pepper. For a charcoal or gas grill, place the steak on the grill rack directly over medium heat. Cover and grill for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. Remove from the grill; let stand for 5 minutes. Thinly slice the steak diagonally across the grain.
  2. Meanwhile, combine mashed avocados, lime juice, Fiesta Lime seasoning, cumin, and the remaining ¼ teaspoon each salt and pepper in a medium bowl.
  3. Spread Whole-Wheat Individual Pizza Crusts with avocado mixture; sprinkle with cheese. Top with the steak slices, black beans, and tomatoes. Place the pizzas on the grill rack directly over low heat. Cover and grill for 2 to 3 minutes or until heated through. Remove from the grill. Top with sour cream (if desired) and cilantro.

Nutrition information

  • Serving size: 1 pizza
  • Per serving: 291 calories; 12 g fat(3 g sat); 7 g fiber; 29 g carbohydrates; 18 g protein; 90 mcg folate; 32 mg cholesterol; 1 g sugars; 470 IU vitamin A; 9 mg vitamin C; 205 mg calcium; 3 mg iron; 481 mg sodium; 589 mg potassium
  • Nutrition Bonus: Folate (22% daily value), Calcium (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1½ lean protein, 1½ starch, 1 vegetable

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