South of the Border Sirloin for Two |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Marinated in beer and jalapenos, these steaks have a mild kick you'll both 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:
3/4 cup light beer or nonalcoholic beer |
1 small onion, chopped |
2 garlic cloves, minced |
1-1/2 teaspoons chili powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 pound beef top sirloin steak |
topping: |
1 large onion, thinly sliced |
2-1/2 teaspoons olive oil, divided |
1 jalapeno pepper, seeded and minced |
1/2 medium sweet red pepper, julienned |
2 garlic cloves, minced |
4-1/2 teaspoons dry bread crumbs |
4-1/2 teaspoons shredded reduced-fat cheddar cheese |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients. Cut steak into two serving-size pieces; place in bag. Seal bag and turn to coat; refrigerate for up to 2 hours.
2. Meanwhile, in a small ovenproof skillet, cook onions in 1 teaspoon oil over medium heat for 10-15 minutes or until onions are golden brown, stirring occasionally. Add peppers and garlic; cook 2 minutes longer. Remove and keep warm.
3. Drain and discard marinade. In the same skillet over medium heat, cook steak in 1 teaspoon 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. Transfer to a broiler pan coated with cooking spray. 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: 2 servings.
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