Today’s recipe is compliments of the Clean Eating Magazine On-line. I am writing this as I finishing up a 2-day cleanse and my mouth is literally watering as I type! I’ll be heading to the my local Co-Op as soon as I’m done and I may have to pick up these ingredients!

Sirloin & Peppery Tomato Reduction

This protein-rich dinner is only $2 per serving, but that doesn’t mean it can’t have rich flavor! The process of reduction intensifies the sauce’s flavor, lending the sirloin a pleasing tang.

By Nancy S. Hughes

Serves: 4
Hands-on time: 8 minutes
Total time: 30 minutes

INGREDIENTS:

  • 1 tsp chile powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp sea salt, divided
  • 1 lb boneless sirloin steak, about 3/4-inch thick, trimmed of visible fat
  • 2 tsp extra-virgin olive oil, divided
  • 1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
  • 1 medium yellow squash, cut into eighths lengthwise, then cut into 2-inch pieces
  • 1/2 medium yellow onion, quartered and layers separated

SAUCE

  • 1/2 cup diced tomato
  • 1/2 cup water
  • 2 tsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1/8 tsp red pepper flakes
  • 2 tsp extra-virgin olive oil

INSTRUCTIONS:

  1. In a small bowl, combine chile powder, garlic powder, onion powder, black pepper and 1/4 tsp salt. Sprinkle evenly over both sides of steak and press lightly to adhere. Let stand for 10 minutes.
  2. Heat 1 tsp oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly. Add zucchini, squash and onion and cook for 3 to 4 minutes or until just tender-crisp, stirring frequently. Sprinkle mixture with remaining 1/4 tsp salt and place in a medium bowl; cover to keep warm.
  3. Heat 1 tsp oil in same skillet on medium-high, tilting skillet to coat bottom lightly. Cook steak for 4 minutes per side or to desired doneness.
  4. Meanwhile, prepare sauce: In a small bowl, combine all sauce ingredients, except 2 tsp oil.
  5. Remove skillet from heat and place steak on a cutting board. Return skillet to medium-high heat. Add sauce mixture to pan residue. Bring to a boil and cook for 3 to 4 minutes or until reduced to 1/4 cup liquid, stirring frequently. Remove from heat, stir in 2 tsp oil and serve over steak, with squash-onion stir-fry alongside.

Nutrients per serving (3 oz steak, 1/2 cup squash-onion stir-fry, 1 tbsp sauce): Calories: 235, Total Fat: 11 g, Sat. Fat: 2 g, Monosaturated Fat: 6 g, Polysaturated Fat: 1 g, Carbs: 7g, Fiber: 2 g, Sugars: 4 g, Protein: 22 g, Sodium: 346 mg, Cholesterol: 55 mg

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