Nutrition Facts
Nutrition Facts
Calories | 225 | |
---|---|---|
Total Fat | 8.0 g | |
Saturated Fat | 1.9 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.7 g | |
Monounsaturated Fat | 4.9 g | |
Cholesterol | 50 mg | |
Sodium | 390 mg | |
Total Carbohydrate | 10 g | |
Dietary Fiber | 3 g | |
Sugars | 6 g | |
Protein | 28 g |
Dietary Exchanges
2 vegetable, 3 lean meat, 1 fat
Ingredients
-
2 teaspoons salt-free Cajun-Creole seasoning blend -
2 teaspoons olive oil -
1/2 14.5-ounce can no-salt-added diced tomatoes, undrained (about 1 cup) -
1/4 cup water -
1/2 medium green bell pepper (chopped) -
1/2 medium rib of celery, cut into 1/2-inch slices -
2 tablespoons chopped onion -
1 medium garlic clove (minced) -
1/4 teaspoon salt -
2 eye-of-round steaks (about 4 ounces each), all visible fat discarded
Directions
-
Sprinkle the seasoning blend over both sides of the steaks. -
In a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the steaks for 2 minutes on each side, or until browned. Transfer to a plate. -
In the same skillet, stir together the tomatoes with liquid, water, bell pepper, celery, onion, garlic, and salt. Add the steaks. Spoon the sauce over the steaks. Bring to a simmer. Reduce the heat and simmer for 1 hour 15 minutes, or until tender.
Tip: If you are pressed for time, you can serve the steaks after about 45 minutes of simmering. They should be tender enough by then, though they will be even better with the full simmering time.