1 pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick
1/2 cup ready-to-serve beef broth
1/4 cup balsamic vinegar
2 tablespoons jalapeño pepper jelly
Vegetable Barley Risotto (recipe follows)
3/4 teaspoon garlic salt
3/4 teaspoon chili powder
1/2 teaspoon coarse grind black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
Prepare Vegetable Barley “Risotto.”
Meanwhile cut beef steak crosswise into four equal “petite” steaks. Combine seasoning ingredients; press evenly into both sides of each steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
Add broth, vinegar and jelly to skillet; cook until browned bits attached to skillet are dissolved and sauce thickens slightly, about 3 to 5 minutes. Spoon sauce over steaks and serve with barley risotto.
Nutrition information per serving: 200 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 50 mg cholesterol; 515 mg sodium; 9 g carbohydrate; 0.3 g fiber; 26 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.0 mg iron; 31.6 mcg selenium; 4.9 mg zinc.