| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Meats, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boneless Beef Sirloin Steak |
| Cut 3/4-inch Thick | ||
| 3/4 | c | Chopped And Seeded Tomatoes |
| 1/2 | c | Salsa |
| 2 | Green Onions With Tops | |
| Chopped | ||
| 1/4 | t | Ground Cumin |
| 1/2 | c | Cheddar Cheese, Finely |
| Shredded | ||
| Cilantro Sprigs |
INSTRUCTIONS
Yield: 4 Servings Combine the tomatoes, salsa, onions and cumin and set aside. Trim the exterior fat and cut the boneless beef top sirloin steak into 4 serving sized pieces. Place each on a flat surface, cover with waxed paper and flatten with the bottom of a heavy saucepan, mallet, or cleaver to 1/4-inch thick. Heat a nonstick frying pan over medium high heat for 2 minutes. Quickly pan broil the steaks for 1 minute. Turn the steaks and top each with an equal amount of cheese. Cook 1 to 2 minutes, DO NOT overcook. Serve the steaks over the reserved salsa. Garnish with cilantro. From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 31.6mg
Sodium: 727mg
Potassium: 391.1mg
Carbohydrates: 19.7g
Fiber: 5.9g
Sugar: 2.6g
Protein: 13.9g