Southwestern Steak & Peppers

Yield: 4 servings

Source: "The Eating Well Diabetes Cookbook"

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Ingredients

1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/4 tsp salt, or to taste
3/4 tsp coarsely ground pepper, or taste
1 lb boneless top sirloin steak, trimmed of fat
3 cloves garlic, peeled, 1 halved and 2 minced
3 tsp canola oil or extra-virgin olive oil, divided
2 red bell peppers, thinly sliced
1 med white onion, halved lengthwise/thinly sliced
1 tsp brown sugar
1/2 C brewed coffee or prepared instant coffee
1/4 C balsamic vinegar
4 C watercress sprigs

Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl... Rub steak with the cut garlic... Rub spice mix over the steak..
Heat 2 teaspoons oil in a large heavy skillet over medium-high heat, preferably cast iron...Add steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare.
Transfer to cutting board and let rest.
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.
To serve, mound 1 cup watercress on each plate. Top with the sautéed peppers and onion. Slice steak thinly across the grain and arrange on the vegetables. Pour sauce from the pan over the steak. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe):Calories: 226, Fat: 9 g, Cholesterol: 64 mg, Carbohydrate: 12 g, Protein: 24 g, Fiber: 3 g, Sodium: 213 mg
Diabetic Exchanges: 2 Vegetable, 3 Lean Meat