Chili Steak & Pep­pers

Taste of Home - - Cook Smart -

Bright and loaded with fla­vor, this recipe makes a de­li­cious dish you’ll be proud to serve. Don’t for­get the sauce! —Taste of Home Test Kitchen

Takes: 30 min. Makes: 4 serv­ings

2 Tbsp. chili sauce 1 Tbsp. lime juice

1 tsp. brown sugar

¹ ₂ tsp. crushed red

pep­per flakes

¹ ₂ tsp. salt, di­vided 1 beef top sir­loin steak

(1¹ ₄ lbs.)

1 medium onion,

halved and sliced 1 medium green pep­per, cut into strips

1 medium sweet yel­low pep­per, cut into strips

2 tsp. olive oil

¹₂ tsp. minced gar­lic

¹₈ tsp. pep­per

¹₄ cup re­duced-fat sour cream

1 tsp. pre­pared horse­rad­ish

1. Com­bine chili sauce, lime juice, brown sugar, pep­per flakes and ¹₄ tsp. salt; brush over steak. Broil steak 4-6 in. from heat for 5-7 min­utes on each side or un­til meat reaches de­sired done­ness (for medium-rare steak, a ther­mome­ter should read 135°; for medium, 140°; for medium-well, 145°).

2. Mean­while, in a large skil­let, saute onion and green and yel­low pep­pers in olive oil un­til ten­der. Add gar­lic, pep­per and re­main­ing salt; cook for 1 minute longer. In a small bowl, com­bine sour cream and horse­rad­ish. Slice steak and serve with pep­per mix­ture and sauce.

Per serv­ing: 265 cal., 9g fat (3g sat. fat), 62mg chol., 491mg sod., 12g carb. (8g sug­ars, 2g fiber), 32g pro.

Di­a­betic ex­changes: 4 lean meat, 1 veg­etable, 1 fat.

If you love plums, this recipe is for you! I com­bine the fresh fruit with chicken ten­ders for a fla­vor­ful, quick and easy meal. Serve with brown rice or orzo pasta. —Nancy Heish­man,

Las Ve­gas, NV

Prep: 20 min. • Cook: 15 min. Makes: 4 serv­ings

¹ ₂ tsp. gar­lic salt

¹ ₂ tsp. lemon-pep­per


1¹ ₂ lbs. chicken ten­der­loins 1 Tbsp. ex­tra vir­gin olive oil 2 cups sliced fresh plums ¹₂ cup diced red onion

¹₃ cup ap­ple jelly

1 Tbsp. grated fresh


1 Tbsp. bal­samic vine­gar 2 tsp. re­duced-sodium soy sauce 1 tsp. minced fresh thyme or ¹ ₂ tsp. dried thyme 1 Tbsp. corn­starch

2 Tbsp. white wine

1 Tbsp. sesame seeds,


1. Com­bine the gar­lic salt and lemon pep­per; sprin­kle mix­ture over chicken. In a large skil­let, heat oil over medium-high heat; brown chicken. Add plums and the red onion; cook and stir for 1-2 min­utes.

2. Re­duce heat. Stir in the next five in­gre­di­ents. Mix corn­starch and wine un­til smooth; grad­u­ally stir into the pan. Cook, cov­ered, un­til chicken juices run clear and the plums are ten­der, about 10 min­utes. Sprin­kle with sesame seeds just be­fore serv­ing.

Per serv­ing: 343 cal., 6g fat (1g sat. fat), 83mg chol., 483mg sod., 33g carb. (26g sug­ars, 2g fiber), 41g pro.

Find It! Ash Plank Serv­ing Board – Large $70 Chili Steak & Pep­pers Baked Chili-lime Corn

Skil­let Plum Chicken Ten­ders

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.