Marinated in beer and jalapenos, these steaks have a mild kick that folks are sure to love! They’re topped with veggies, bread crumbs and cheese for a fussed-over appearance and a special taste.
—GILDA LESTER MILLSBORO, DE
PREP: 15 MIN. + MARINATING • BROIL: 5 MIN. • MAKES: 4 SERVINGS
1 bottle (12 ounces) light or nonalcoholic beer
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1 beef top sirloin steak (1 pound)
TOPPING
2 large onions, thinly sliced
5 teaspoons olive oil, divided
2 jalapeno peppers, seeded and minced
1 medium sweet red pepper, julienned
3 garlic cloves, minced
3 tablespoons dry bread crumbs
3 tablespoons shredded reduced-fat cheddar cheese
1. In a large resealable plastic bag, combine the first six ingredients. Cut steak into four serving-size pieces; place in bag. Seal bag and turn to coat; refrigerate for up to 2 hours.
2. Meanwhile, in a large ovenproof skillet, cook onions in 2 teaspoons oil over medium heat for 15-20 minutes or until onions are golden brown, stirring occasionally. Add peppers and garlic; cook 4 minutes longer. Remove and keep warm.
3. Drain and discard marinade. In the same skillet over medium heat, cook steak in 2 teaspoons oil for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Spoon onion mixture over steaks. In a small bowl, combine the bread crumbs, cheese and remaining oil; sprinkle over tops. Broil 3-4 in. from the heat for 2-3 minutes or until golden brown.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 280 cal., 12 g fat (3 g sat. fat), 50 mg chol., 228 mg sodium, 15 g carb., 3 g fiber, 28 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.