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  • The Low Fat Chick 2:27 pm on March 18, 2012 Permalink | Reply
    Tags: , , , steak   

    Blazzin' Hot Steak Tacos 

    After making a Taco Pizza Roll, I was still in the mood for anything with a Mexican flavor. I decided to make these blazzin’ hot steak tacos. These are really spicy but I love every minute of the burn. Adding salsa and lettuce helps cool it down a little, but you may even wanna throw in some sour cream. Very simple, so low in fat, and an absolutely amazing taco. The ingredients of soy sauce and Worcestershire sauce often surprise people, but you need these flavors. This is such a favorite of mine and the spicy burn increases my endorphins and make me so happy!


    2 Tbsp cumin
    2 Tbsp red pepper flakes
    1 tsp black pepper
    1/2 tsp salt
    1 lb top round steak
    1 Tbsp peanut oil
    1/2 Tbsp Worcestershire sauce
    1 Tbsp soy sauce, reduced sodium
    1/2 cup chives, chopped
    12 corn tortillas
    1 cup lettuce, shredded
    1 cup salsa


    In a large bowl, mix cumin, red pepper flakes, black pepper, and salt. Set aside.

    Prepare steak by hammering with a meat mallet. Slice into thin slices. Toss steak in large bowl to coate with spice mixture.

    Heat a skillet over high heat and add peanut oil. Add steak and stir-fry for 1 to 2 minutes until browned and tender. As the beef starts to cook, pour in the Worcestershire sauce and soy sauce. Remove the skillet from the heat and stir in the chives.

    Serve in each tortilla layered with lettuce, steak, and salsa.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (6.7 ounces).
    Calories 251.63

    % Daily Value
    Calories From Fat  64.14  25%
    Total Fat 7.28g  11%
    Saturated Fat 1.71g  9%

  • The Low Fat Chick 11:37 pm on September 19, 2010 Permalink | Reply
    Tags: , , steak,   

    Porcini London Broil Steaks 

    My boss gave me a fabulous recipe for porcini crusted filet Mignon. It sounded delicious and I was ready to buy all the ingredients on my Sunday afternoon trip to the Farmer’s market. But, when I arrived, I had an intuition to forgo the filet Mignon and buy the London Broil. It looked fabulous and the price was so right. I decided to have them wrap it up and when I got home, I took my time and trimmed of the fat to get to a beautiful cut of beef. I then cut the beef into four 5 oz steaks, which is perfect for this recipe. I cooked the steaks in a skillet on medium heat to achieve a medium-rare steak.  I do not recommend this recipe if you like well done, as you most likely will burn the porcini mushroom crust and London broil is tough when cooked too long. All I can say, is that this recipe is top notch gourmet quality, as the herb butter has the ultimate flavors. Fresh herbs is the only way to go with this recipe. This is now on my favorites list, as I will be making many times, and it made me feel like I was dining at a fabulous restaurant.


    1/2 stick reduced fat butter, lightly salted, room temperature
    2 tablespoons chopped fresh chives
    1 tablespoon chopped fresh tarragon
    1 small garlic clove, pressed
    1 (1/2-ounce) package dried porcini mushrooms
    4, 5oz, 1-inch-thick London Broil (Beef top round) steaks
    Sea Salt


    • Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Because the butter is lightly salted, you may not have to add additional salt.
    • Process dried porcini mushrooms in spice grinder or food processor to a fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
    • Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon 1 teaspoon of herb butter atop each steak and serve.

    Servings: 4 servings.
    Calories: About 400.

  • The Low Fat Chick 11:23 pm on July 22, 2010 Permalink | Reply
    Tags: , , steak   

    Redone Steak and Potatoes 

    Steak and potatoes are a favorite American past time, as it is a staple in the diet of many men.  I am right there with the men, as I enjoy a good steak cut up, scooped on my fork with a touch of potatoes and steak sauce combined.  Such a forkful is heavenly!  Well, of course times change and your health is important, so here is an alternative to the traditional hearty steak and potatoes.  This recipe allows a lean steak (any meat with loin in the title is lower in fat) and substitutes mashed potatoes with mashed butter beans.  The mashed butter beans are much healthier, as potatoes are full of starch (starch turns to sugar, which turns to fat) and actually taste similar to potatoes. Very delicious, as the mashed butter beans was something I adopted from a European recipe.  Make this dish and add your favorite steak sauce, so you never miss a steak and potatoes moment again!


    1/4 cup olive oil, plus 2 teaspoons, divided
    2 cloves garlic, minced
    1 lemon, zested and juiced
    2 (16-ounce) cans butter beans
    4 thin-cut sirloin steaks, about 5 ounces each
    Sea Salt
    Seasoning Salt
    Ground Cumin
    Garlic Powder
    Steak Sauce


    • To make the beans, in a saucepan, add 1/4 cup of olive oil, garlic and the lemon zest. Warm in the pan.
    • Drain the beans and rinse under tap water in a strainer. Add drained beans to the pan, mix up with olive oil, garlic, and lemon zest. Warm through, stirring and mashing beans with a wide, flat spoon. You can also use a potato masher, which I use because it is quick and easy. Add sea salt to taste. Set aside.
    • To make the steaks, sprinkle seasoning salt, cumin, and garlic powder on one side of each steak.
    • Heat 2 teaspoons of oil in a large skillet.  Once oil is hot, cook the steaks on high for 2 minutes each side for a medium steak. Cook longer if you want a more done steak. 
    • Squeeze the lemon juice into the hot pan over the steaks. 
    • Serve steaks with mashed beans on a plate topped with steak sauce. Remember, steak sauce has calories so try not to add more than two tablespoons per steak.

    Servings:  4 servings.
    Calories: About 400 per serving.

    Original recipe cited from Foodnetwork,com, Nigella Lawson.

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