Cowboy Steak - 4g Carbs, 1g Fiber, 2g Sugar
From: www.drgourmet.
Servings: 2
Serving size: 4 ounces steak with sauce
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftovers make great sandwiches or topping for salads.
Serve with Cowboy Pinto Beans
AND
Serve with Roasted Acorn Squash or Parmesan Squash or Collard Greens or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version
1 tsp paprika
1/2 tsp cumin
1/2 tsp dried oregano
1 tsp chili powder
1/8 tsp cayenne pepper
1 tsp sugar
1/4 tsp salt
Fresh ground black pepper (to taste)
1 Tbsp canola or olive oil
2 4oz flank steaks
Place a skillet in the oven and preheat oven to 425 degrees.
In a small bowl, mix together the paprika, cumin, oregano, chili powder, cayenne, sugar, salt, pepper and oil.
When ready to cook, spread 1/4 of the sauce on one side of the steaks.
Place the steaks in the hot pan with the sauce side down. Spread the
remaining sauce on the top of the steaks.
Cook on the first side for about 7 to 8 minutes. Turn and cook another
5 – 7 minutes. Serve.
Servings: 2
Serving size: 4 ounces steak with sauce
Nutrition per Serving:
244 Calories, 127 Calories from Fat, 14g Total Fat, 4g Saturated Fat,
47mg Cholesterol, 369mg Sodium, 4g Total Carbs, 1g Dietary Fiber,
2g Sugars, 25g Protein
Vitamin A 19%
Vitamin C 3%
Calcium 5%
Iron 15%
Vitamin K 9 mcg
Potassium 444 mg
Magnesium 32 mg
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