Ingredients:
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper
½ tsp sea salt, divided
1 lb boneless sirloin steak, about ¾ inches thick, trimmed of visible fat
2 tsp extra virgin olive oil, divided
1 medium zucchini, cut into 2-inch pieces
1 medium yellow squash, cut into 2 inch pieces
½ medium yellow onion, quartered and layers separated
Sauce:
½ cup diced tomato
½ cup water
2 tsp Worcestershire sauce
1 tsp balsamic vinegar
½ tsp extra- virgin olive oil
Instructions:
1) In a small bowl, combine chili powder, garlic powder, onion powder, black pepper and ¼ tsp salt. Sprinkle evenly over both side of steak and press lightly to adhere. Let stand 10 minutes.
2) Heat 1 tsp oil in large nonstick skillet on medium- high, tilting skillet to coat bottom lightly.Add zucchini, squash and onion and cook for 3-4 minutes or until just tender- crisp. Stirring frequently. Sprinkle mixture with remaining ¼ tsp salt and place in a medium bowl; cover to keep warm.
3) Heat 1 tsp oil in same skillet on medium high, tilting skillet to coat bottom lightly. Cook steak for 4 minutes per side or to desired doneness.
4) Meanwhile, prepare sauce: In a small bowl, combine all sauce ingredients, except 2 tsp oil. Remove skillet from heat and place steak on a cutting board. Return skillet to medium- high heat. Add sauce mixture to pan residue. Bring to boil and cook for 3-4 minutes until reduced to ¼ cup liquid, stirring frequently. Remove from heat, stir in 2 tsp oil and serve over steak with squash-onion stir-fry alongside.
Nutrients per serving (3oz steak, ½ cup squash onion stir-fry, 1 tsp sauce): Calories 235, Total Fat 11g, Sat Fat 2g, Monounsaturated Fat 6g, Polyunsaturated Fat 1 g, Carbs 7g, Fiber 2g, Sugar 4g, Protein 22g, Sodium 346mg, Cholesterol 55 mg
