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Southwestern Steak & Peppers

:  Winter 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.2 (11 votes)

This juicy spice-crusted steak gets finished with a dynamite sauce made with an unusual ingredient--coffee, which adds depth and richness to the dish. Slice the steak very thinly across the grain to ensure the most tender results.


Southwestern Steak & Peppers Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt, or to taste
  • 3/4 teaspoon coarsely ground pepper, plus more to taste
  • 1 pound boneless top sirloin steak, trimmed of fat
  • 3 cloves garlic, peeled, 1 halved and 2 minced
  • 3 teaspoons canola oil, or extra-virgin olive oil, divided
  • 2 red bell peppers, thinly sliced
  • 1 medium white onion, halved lengthwise and thinly sliced
  • 1 teaspoon brown sugar
  • 1/2 cup brewed coffee, or prepared instant coffee
  • 1/4 cup balsamic vinegar
  • 4 cups watercress sprigs

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Preparation

  1. Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
  2. Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
  3. Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
  4. To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.

Nutrition

Per serving: 226 calories; 12 g fat ( 3 g sat , 5 g mono ); 60 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 26 g protein; 3 g fiber; 216 mg sodium; 606 mg potassium.

Nutrition Bonus: Vitamin C (210% daily value), Vitamin A (60% dv), Iron (25% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 lean meat


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Recipe Categories

Holiday
Super Bowl
Father's Day
Style/Theme
Entertaining, casual
Type of Dish
Main dish, meat
Ethnic/Regional
Mexican
Southwest
Ease of Preparation
Easy
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Servings
4
Main Ingredient
Beef
Preparation/ Technique
Marinate/Rub
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Diabetes Cookbook (2005)
Winter 2004
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