Here's something I've learned about myself. I don't have the patience to sit and make my food look pretty. Cook, eat, move on to the next task at hand. Without further adieu, here's the Bistro Skillet Steak I mentioned in my post about the Atkins for Life book ( wp.me/p1N36Q-4Y
Maybe with a little artistic skill and something other than my iPhone to take photos with, I'd have a presentable-looking meal.
The best part about this dinner? My husband made it. Anything that I don't have to chop, prep, or boil myself always tastes just that much better.
2 teaspoons olive or canola oil
1 onion, cut into thin wedges
1 (2-pound) boneless sirloin steak
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup reduced-sodium chicken broth
1/3 cup sliced mild peppers
12 cherry tomatoes, halved
(I used grape tomatoes - I don't usually like ANY tomatoes, but figured I'd give them a shot. They were great in the recipe but the tomatoes I had remaining started to rot the very next day. Maybe I didn't store them correctly?)
1. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add onion and cook 7 to 8 minutes, until browned and almost tender; transfer to a plate.
2. Sprinkle both sides of steak with salt and pepper. Add steak to hot skillet; cook 5 minutes per side for medium rare. (7-8 mins per side for medium)
3. Add broth, tomatoes, peppers, and onions to skillet; cook 1 to 2 minutes until sauce thickens slightly. Slice steak into thin strips and top with sauce (my husband neglected the thin strips part, but that's ok. I can cut my own). Makes 4 servings.
- Calories: 297
- Carbs: 5.5g
- Fat: 15g
- Protein: 52.5g