Recipe Details

Border Breakfast Steaks with Cilantro

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Number of Servings: 4

Serving Size: 1/4 recipe

For a hearty breakfast South of the Border!

Name: Amount:
chili powder 1 tsp
ground cumin 0.25 tsp
onion powder 0.25 tsp
lb trimmed thin round steak, cut into four pieces 1
water 0.25 cup
medium tomato, diced 1
chopped cilantro 0.25 cup
medium lime, cut in wedges 1
fat-free sour cream (optional) 0.25 cup
1:

Combine the chili powder, cumin, and onion powder in a small bowl. Sprinkle evenly over both sides of the beef, pressing down lightly with fingertips to adhere.

 2:

Place a large nonstick skillet over medium-high heat until hot. Coat lightly with cooking spray, cook the beef 2 minutes, turn, and cook 1 minute or until very pink in center. Place on serving platter and set aside.

 3:

Add the water and tomatoes to pan residue in skillet over medium-high heat and cook 2 minutes or until reduced slightly, scraping bottom and sides of skillet. Pour evenly over the beef. Season lightly with salt and pepper, if desired.

 4:

Sprinkle evenly with the cilantro. Serve with lime wedges and top with sour cream, if desired.
Nutritional Information (per serving)
Calories 165
Calories from Fat 55
Total Fat 6g
Saturated Fat 2g
Cholesterol 75mg
Sodium 45mg
Potassium n/a
Carbohydrates 2g
Dietary Fiber 1g
Sugars 1g
Protein 25g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 4 Lean Meat
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