Named for the Mexican city of Tampico, where it originated, this steak dish has south-of-the-border flavor and flair. Chili powder gives the meat a beautiful red sheen, and the smoked paprika heightens its flavor. Serve with brown rice and a vegetable side dish.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 192 | |
|---|---|---|
| Total Fat | 7.0 g | |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 59 mg | |
| Sodium | 210 mg | |
| Total Carbohydrate | 5 g | |
| Dietary Fiber | 2 g | |
| Sugars | 2 g | |
| Protein | 26 g | |
Dietary Exchanges
1 vegetable, 3 lean meat
Ingredients
Servings 4
Serving Size 3 ounces beef
-
1 teaspoon olive oil -
1/2 medium onion, thinly sliced -
2 medium garlic cloves, thinly sliced -
1 medium tomato, peeled, seeded if desired, and diced -
1 4-ounce can green chiles, drained -
Cooking spray -
1 teaspoon chili powder -
1 pound boneless top sirloin steak, about 1 inch thick, all visible fat discarded, cut into 4 pieces -
1/2 teaspoon smoked paprika -
1/4 cup shredded low-fat Monterey Jack cheese
Directions
Tip: Click on step to mark as complete.
-
In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion begins to soften. Stir in the tomato and green chiles. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer for 6 to 8 minutes so the flavors blend, stirring occasionally. -
Lightly spray the grill rack or a broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler. -
Sprinkle the chili powder over both sides of the beef. Using your fingertips, gently press the chili powder so it adheres to the beef. -
Grill, or broil 5 to 6 inches from the heat, for 10 to 15 minutes, or until the beef is the desired doneness, turning once halfway through. Transfer the beef to a cutting board. Slice the beef thinly. Transfer to serving plates. -
Sprinkle each serving with the paprika. Spoon the onion mixture over each. Sprinkle with the cheese.
Cooking Tip: To peel a tomato easily, use a sharp knife to cut an “X” into the bottom. Plunge the tomato into boiling water to cover. Cook for 10 seconds. Using a slotted spoon, remove it from the water. Let cool for 5 minutes. Using your fingers or a paring knife, slip off the skin. It should come off easily. You can also use gadgets, such as a fruit peeler, to peel tomatoes. A fruit peeler resembles a potato peeler except that the cutting blade is serrated, which helps it to grip the surface of soft-sided fruits and vegetables for easy peeling.
