Marinade:
1 teaspoon olive oil
2 tablespoons dry white wine
2 tablespoons light soy sauce
1/8 teaspoon hot pepper sauce
1 clove garlic, minced
Cooking Mixture:
4 beef chuck eye steaks
2 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon cumin
1/4 teaspoon oregano
Yield: 4 servings
Prepare marinade. Brush over both sides of steaks; cover and refrigerate overnight. Spray an 8−inch nonstick skillet with cooking spray. Sauté 2 cloves garlic, onion, green pepper, cumin and oregano on moderate heat, stirring frequently for 10 minutes. Taste and add garlic salt, if needed. Meanwhile, sear steaks in a heavy frying pan on medium−high heat. Sauté 5 minutes per side of medium−rare doneness.
Per Serving: 35 Cal (35% from Fat, 18% from Protein, 47% from Carb); 1 g Protein; 1 g Tot Fat; 4 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 506 mg Sodium; 0 mg Cholesterol
1 teaspoon olive oil
2 tablespoons dry white wine
2 tablespoons light soy sauce
1/8 teaspoon hot pepper sauce
1 clove garlic, minced
Cooking Mixture:
4 beef chuck eye steaks
2 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon cumin
1/4 teaspoon oregano
Yield: 4 servings
Prepare marinade. Brush over both sides of steaks; cover and refrigerate overnight. Spray an 8−inch nonstick skillet with cooking spray. Sauté 2 cloves garlic, onion, green pepper, cumin and oregano on moderate heat, stirring frequently for 10 minutes. Taste and add garlic salt, if needed. Meanwhile, sear steaks in a heavy frying pan on medium−high heat. Sauté 5 minutes per side of medium−rare doneness.
Per Serving: 35 Cal (35% from Fat, 18% from Protein, 47% from Carb); 1 g Protein; 1 g Tot Fat; 4 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 506 mg Sodium; 0 mg Cholesterol
