My hubby made this light recipe for our family the other night. Delicious and filling, even if it is a WW recipe! Light cooking doesn’t have to be boring.
Portion control is important when you’re watching your figure. I served myself 4oz of steak, went with the portion of potato wedges suggested in the recipe and topped the steak with plenty of the peppers-onion mixture. Satisfying and easy to make.
This is one of those recipes where marinating is crucial. We did so for a quick 30 minutes and agreed that an hour would’ve made the steak even tastier. So, set up the steak to marinade first thing when you walk in through the door and have a glass of vino until you start prep and cooking. Take a load off. Salud!
Let me know what you think! Share with me on how you kept it light and make this recipe your own?
Oh, and add more or less chiles to control the heat!
1 pound(s) Lean beef tenderloin, trimmed, raw, cut into 1/2-inch thick strips
2 clove(s) Garlic, fresh, thinly sliced
1½ tsp Salt, table, divided
½ tsp Cumin, ground
¼ cup(s) Cilantro, raw, fresh, leaves, divided
2 fl oz Juice, lime, fresh
6 medium Yukon gold potatoes, uncooked, cut into 8 wedges each
4 spray(s) Cooking spray, olive oil, divided
2 Tbsp Oil, olive, divided
2 medium Onion(s), red, raw, thinly sliced
2 item(s) Peppers, serrano, raw, cut into thin strips
2 medium Peppers, sweet, red, raw, cut into thin strips
2 medium Tomatoes, fresh, cut into wedges
1. In a nonreactive bowl, combine beef, garlic, 1/2 teaspoon of salt, cumin, 2 tablespoons of cilantro and lime juice; cover and marinate in refrigerator for 30 minutes to 1 hour.
2. Meanwhile, preheat oven to 450ºF. Coat a nonstick baking sheet with cooking spray; place potatoes on top. Coat potatoes with cooking spray and drizzle with 1 tablespoon of oil; sprinkle with remaining teaspoon of salt. Turn potato wedges over several times to coat. Roast for 15 minutes; turn over and roast until both sides are crisp yet tender inside, about 12 to 17 minutes more.
3. While potatoes are baking, coat a large skillet with cooking spray and add 1 teaspoon of oil; heat over medium-high heat. Brown beef, flipping once, about 1 to 1 1/2 minutes per side; remove beef and set aside.
4. Add remaining 2 teaspoons of oil and cook onions, stirring occasionally, for about 5 minutes. Add chiles, peppers and tomatoes; cook, stirring occasionally, for 5 minutes more. Add beef to skillet and toss to coat. Serve immediately, topped with fries and garnished with remaining 2 tablespoons of cilantro. Yields about 1 1/3 cups of beef mixture and 8 potato wedges per serving.
(Credit: Weight Watchers Kitchen Companion for iPad. To learn more go to: http://www.weightwatchers.com/mobile)
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