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Steak Tampiqueña

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Steak Tampiqueña

Named for the Mexican city of Tampico, where it originated, this steak dish has south-of-the-border flavor and flair. Chili powder gives the meat a beautiful red sheen, and the smoked paprika heightens its flavor. Serve with brown rice and a vegetable side dish.

Ingredients

Servings   4   Serving Size   3 ounces beef

  • 1 teaspoon olive oil
  • 1/2 medium onion, thinly sliced
  • 2 medium garlic cloves, thinly sliced
  • 1 medium tomato, peeled, seeded if desired, and diced
  • 1 4-ounce can green chiles, drained
  • Cooking spray
  • 1 teaspoon chili powder
  • 1 pound boneless top sirloin steak, about 1 inch thick, all visible fat discarded, cut into 4 pieces
  • 1/2 teaspoon smoked paprika
  • 1/4 cup shredded low-fat Monterey Jack cheese

Directions

Tip: Click on step to mark as complete.

  1. In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion begins to soften. Stir in the tomato and green chiles. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer for 6 to 8 minutes so the flavors blend, stirring occasionally.
  2. Lightly spray the grill rack or a broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler.
  3. Sprinkle the chili powder over both sides of the beef. Using your fingertips, gently press the chili powder so it adheres to the beef.
  4. Grill, or broil 5 to 6 inches from the heat, for 10 to 15 minutes, or until the beef is the desired doneness, turning once halfway through. Transfer the beef to a cutting board. Slice the beef thinly. Transfer to serving plates.
  5. Sprinkle each serving with the paprika. Spoon the onion mixture over each. Sprinkle with the cheese.

Cooking Tip: To peel a tomato easily, use a sharp knife to cut an “X” into the bottom. Plunge the tomato into boiling water to cover. Cook for 10 seconds. Using a slotted spoon, remove it from the water. Let cool for 5 minutes. Using your fingers or a paring knife, slip off the skin. It should come off easily. You can also use gadgets, such as a fruit peeler, to peel tomatoes. A fruit peeler resembles a potato peeler except that the cutting blade is serrated, which helps it to grip the surface of soft-sided fruits and vegetables for easy peeling.

Nutrition Facts

Steak Tampiqueña
CaloriesCalories
192 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 192
Total Fat 7.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 59 mg
Sodium 210 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 2 g
Protein 26 g

Dietary Exchanges
1 vegetable, 3 lean meat

 
Named for the Mexican city of Tampico, where it originated, this steak dish has south-of-the-border flavor and flair. Chili powder gives the meat a beautiful red sheen, and the smoked paprika heightens its flavor. Serve with brown rice and a vegetable side dish.

Nutrition Facts

Steak Tampiqueña
CaloriesCalories
192 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
2g Per Serving
×
Calories 192
Total Fat 7.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 59 mg
Sodium 210 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 2 g
Protein 26 g

Dietary Exchanges
1 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces beef

  • 1 teaspoon olive oil
  • 1/2 medium onion, thinly sliced
  • 2 medium garlic cloves, thinly sliced
  • 1 medium tomato, peeled, seeded if desired, and diced
  • 1 4-ounce can green chiles, drained
  • Cooking spray
  • 1 teaspoon chili powder
  • 1 pound boneless top sirloin steak, about 1 inch thick, all visible fat discarded, cut into 4 pieces
  • 1/2 teaspoon smoked paprika
  • 1/4 cup shredded low-fat Monterey Jack cheese

Directions

Tip: Click on step to mark as complete.

  1. In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion begins to soften. Stir in the tomato and green chiles. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer for 6 to 8 minutes so the flavors blend, stirring occasionally.
  2. Lightly spray the grill rack or a broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler.
  3. Sprinkle the chili powder over both sides of the beef. Using your fingertips, gently press the chili powder so it adheres to the beef.
  4. Grill, or broil 5 to 6 inches from the heat, for 10 to 15 minutes, or until the beef is the desired doneness, turning once halfway through. Transfer the beef to a cutting board. Slice the beef thinly. Transfer to serving plates.
  5. Sprinkle each serving with the paprika. Spoon the onion mixture over each. Sprinkle with the cheese.

Cooking Tip: To peel a tomato easily, use a sharp knife to cut an “X” into the bottom. Plunge the tomato into boiling water to cover. Cook for 10 seconds. Using a slotted spoon, remove it from the water. Let cool for 5 minutes. Using your fingers or a paring knife, slip off the skin. It should come off easily. You can also use gadgets, such as a fruit peeler, to peel tomatoes. A fruit peeler resembles a potato peeler except that the cutting blade is serrated, which helps it to grip the surface of soft-sided fruits and vegetables for easy peeling.
 

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