BEEF STEAKS WITH TOMATILLO AND AVOCADO SAUCE

The Tomatillo and Avocado Sauce is also excellent with grilled or roasted poultry or pork.

6 servings

1 medium onion, thinly sliced

6 beef eye of round or tenderloin steaks (4 ounces each), fat trimmed

Salt and pepper, to taste

1 cup Tomatillo Sauce (½ recipe) (see p. 188)

¼ cup each: mashed avocado, fat-free sour cream

6 flour or corn tortillas, warm

1. Sauté onion in lightly greased large skillet 2 to 3 minutes; reduce heat to medium-low and cook until onion is very soft, 5 to 8 minutes. Remove from skillet. Add steaks to skillet; cook over medium heat to desired degree of doneness, 3 to 4 minutes on each side for medium. Season to taste with salt and pepper.

2. Heat Tomatillo Sauce in small saucepan until hot. Stir in avocado and sour cream; cook 2 minutes. Top steaks with onions and sauce. Serve with tortillas.

Per Serving:

Calories: 271

% of calories from fat: 30

Fat (gm): 8.9

Saturated fat (gm): 3.1

Cholesterol (mg): 56.3

Sodium (mg): 101

Protein (gm): 28.2

Carbohydrate (gm): 19.2

Exchanges:

Milk: 0.0

Vegetable: 1.0

Fruit: 0.0

Bread: 1.0

Meat: 3.0

Fat: 0.0