Fiery Beef Steaks
The garlic, scallions, jalapeño, and parsley are ground into a fiery paste that seasons a sautied bell pepper-corn topping for pan-fried sirloin steaks. The chili oil called for is the hot, red oil common to Asian cooking. As a substitute, use 2 teaspoons of olive oil and 1/8 teaspoon of cayenne pepper.
  • 3 cloves garlic, peeled
  • 3 scallions, cut into short lengths
  • 1 pickled jalapeño pepper
  • 1/4 cup parsley
  • 1 teaspoon cumin
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • Four well-trimmed sirloin steaks (3 ounces each)
  • 2 teaspoons chili oil
  • 1 yellow or red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 3/4 cup homemade chicken broth or canned
  • 1 tomato, coarsely chopped
  • 1-1/2 cups frozen corn kernels

1. In a food processor, combine the garlic, scallions, jalapeño, parsley, and cumin, and process to a puree.

2. Rub the steaks with the black pepper and 1/2 teaspoon of the salt. In a large nonstick skillet, heat 1 teaspoon of the oil until hot but not smoking over medium heat. Add the steaks and cook until browned on both sides and medium-rare, about 4 minutes. Transfer the steaks to a plate.

3. Add the remaining 1 teaspoon oil and the bell peppers to the skillet and cook, stirring frequently, until crisp-tender, about 2 minutes.

4. Add the broth and bring to a boil. Add the scallion-parsley mixture, the tomato, and the remaining 1/4 teaspoon salt and cook until slightly thickened and full flavored, about 4 minutes.

5. Add the corn and cook just until heated through, about 1 minute. Serve the steaks topped with the pepper-corn mixture.

Nutritional Information
Per serving: 225 calories, 6.4g total fat (1.5g saturated), 51mg cholesterol, 4g dietary fiber (1.2g soluble), 23g carbohydrate, 22g protein, 600mg sodium.
Good source of: niacin, potassium, vitamin B12, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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