Spicy Chipotle Steak
Published March 13, 2013 | Written by The Healthline Editorial Team
Try this spicy twist on your next steak dinner. If you can't find canned chipotle peppers, substitute 1/2 to 1 teaspoon dried, ground chipotle pepper.
|Serving size:||1 steak|
|Calories per serving:||268|
|Total Fat 10.7g||16%|
- 4 (4 oz.) eye of round steaks, trimmed
- Vegetable cooking spray
- 1 teaspoon freshly ground black pepper
- 1 medium onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 chipotle pepper packed in adobo sauce, seeded and minced
- 1 (10 oz.) can condensed beef broth or beef consommé
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch
Step by Step:
- Prepare indoor or outdoor grill for medium-high heat. Spray steaks with cooking spray and season with salt and pepper. Place on grill grate and cook, 3 minutes per side or until desired degree of doneness. Remove from grill and let rest 10 minutes.
- Meanwhile, in a large skillet sprayed with cooking spray, sauté onion and bell pepper over medium-high heat, 5 minutes or until tender. Add 1/2 of the minced chipotle pepper and cook 1 minute. Stir in consommé and bring to a simmer. If more heat is desired, stir in remaining chipotle pepper.
- Stir together soy sauce and cornstarch and add to onion mixture, stirring constantly. Cook 1 minute or until sauce is thickened. Serve sauce over steaks. Note: For testing purposes only, we used Campbell's Condensed Beef Consommé.