Prep time: 15 minutes
Cook time: 20 minutes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 teaspoons olive oil, divided
1 pound Laura’s Lean New York Strip Steaks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 onion, chopped
2 cloves garlic, minced
5 roma tomatoes, seeded and finely chopped
1/2 (8-ounce) package sliced fresh mushrooms
2/3 cup red wine or beef broth
1 teaspoon crushed red pepper flakes
1/3 cup chopped fresh basil
1. Sprinkle salt and pepper over steak and rub with 1 teaspoon olive oil. Cook steak in a lightly greased skillet over high heat and brown on both sides about 5 minutes. Remove and cover with foil.
2. Sauté peppers, onion and garlic in remaining olive oil over medium heat 5 minutes or until tender. Add tomatoes, mushrooms, wine and red pepper and bring to a boil; simmer 5 minutes. Add steaks and cook 5 more minutes or until desired degree of doneness. Stir in basil and serve immediately.
Makes 4 to 6 servings.
Cooking Tip: Sauteing the vegetables will add an enormous amount of flavor. It is very important to make sure that the pan and olive oil are hot before adding the vegetables. The vegetables should make a sizzling sound when they hit the pan.
Nutritional Analysis Per Serving Based on 6 Servings
CALORIES 172 (27% from fat); FAT 5.0g (sat 1.6g); PROTEIN 19.2g; CARB 9.1g; FIBER 2.0g; CHOL 37mg; IRON 2.2mg; SODIUM 250mg
Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1 fat