South of the Border Sirloin |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Marinated in beer and jalapenos, these steaks have a mild kick the whole family will love! Theyâre topped with veggies, bread crumbs and cheese for a fussed-over look and very special taste. But theyâre oh-so-easy to prepare! Gilda Lester - Millsboro, Delaware Ingredients:
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 |
Directions:
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. Yield: 4 servings.
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