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Ingredients: |
| 1 |
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pound boneless beef top sirloin steak, cut 3/4 inch thick |
| 1/2 |
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cup ready-to-serve beef broth |
| 1/4 |
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cup balsamic vinegar |
| 2 |
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tablespoons jalapeño pepper jelly |
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Vegetable Barley “Risotto” (recipe follows) |
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Seasoning: |
| 3/4 |
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teaspoon garlic salt |
| 3/4 |
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teaspoon chili powder |
| 1/2 |
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teaspoon coarse grind black pepper |
| 1/4 |
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teaspoon ground cumin |
| 1/4 |
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teaspoon dried oregano leaves |
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Instructions: |
| 1. |
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Prepare Vegetable Barley “Risotto.” |
| 2. |
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Meanwhile cut beef steak crosswise into four equal “petite” steaks. Combine seasoning ingredients; press evenly into both sides of each steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare to medium doneness, turning once. Remove steaks; keep warm. |
| 3. |
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Add broth, vinegar and jelly to skillet; cook until browned bits attached to skillet are dissolved and sauce thickens slightly, about 3 to 5 minutes. Spoon sauce over steaks and serve with barley risotto. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 200 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 50 mg cholesterol; 515 mg sodium; 9 g carbohydrate; 0.3 g fiber; 26 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.0 mg iron; 31.6 mcg selenium; 4.9 mg zinc. |
