SOUTHWESTERN STEAK AND PEPPERS

 1/2 tablespoon cumin, ground

• 1/2 teaspoon coriander, ground
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 3/4 teaspoon pepper, black, coarsely ground
• 1 pound boneless beef top sirloin steak, trimmed of fat
• 3 clove(s) garlic, peeled, 1 halved and 2 minced
• 3 teaspoon oil, canola or olive oil, divided
• 2 medium red bell peppers, thinly sliced
• 1 medium white onion, halved lengthwise and thinly sliced
• 1 teaspoon sugar, brown (personally, I use 1/2 tsp Splenda brown sugar blend but stats below are for the brown sugar)
• 1/2 cup brewed or prepared instant coffee
• 1/4 cup vinegar, balsamic
• 4 cups watercress
• 1. Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.

2. Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, (4 to 6 minutes per side for medium-rare). Transfer to a cutting board and let rest.
3. Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
4. To serve, mound 1 cup watercress on each plate. Top with the sautéed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.

Yield: 4 servings

Per serving: Calories 226, Fat 12g, Cholesterol 60mg, Sodium 216mg, Saturated Fat 3g, Protein 26g, Fiber 3g, Carbohydrates12g

I suggest diabetics omit the potatoes pictured.

Note: I got this recipe a few years ago from Eating Well.