Southwestern Steak & Peppers ( With Diabetic Exchanges )

I grabbed this off a list I am on, I have several Diabetic Muffins  on my list..

 

 

1/2 tsp. each ground cumin, ground coriander, chili powder

1/4 tsp. salt, or to taste

3/4 tsp. coarsely ground pepper, + more to taste

1 lb. boneless top sirloin steak, trimmed of fat

3 cloves garlic, peeled; 1 halved, 2 minced

3 tsp. canola oil or extra-virgin olive oil, divided

2 red bell peppers, thinly sliced

1 medium white onion, halved lengthwise, thinly sliced

1 tsp. brown sugar

1/2 cup brewed coffee or prepared instant coffee

1/4 cup balsamic vinegar

4 cups watercress sprigs

 

Mix cumin, coriander, chili powder, salt and 3/4 tsp. pepper in a
small bowl. Rub steak with cut garlic. Rub spice mix all over

 

 steak. Heat 2

tsp. oil in a large heavy skillet, preferably cast iron, over

 

 medium-high

heat. Add steak and cook to desired doneness, 4 - 6 minutes

 

per side for

medium-rare. Transfer to a cutting board and let rest. Add

 

remaining 1 tsp.

oil to skillet. Add bell peppers and onion; cook, stirring often,

 

 until

softened, about 4 minutes. Add minced garlic and brown sugar;

 

 cook, stirring

often, 1 minute. Add coffee, vinegar and any accumulated

 

meat juices; cook 3

minutes to intensify flavor. Season with pepper. To serve:

 

Mound 1 cup

watercress on each plate. Top with sautèed peppers and

 

 onion. Slice steak

thinly, across grain and arrange on vegetables. Pour sauce

 

from pan over

steak. Serve immediately. Makes 4 servings.

Nutritional Info Per Serving: Cal: 226, Fat: 9g, Chol: 64mg,

 

Carb: 12g,

Pro: 24g, Fiber: 3g, Sodium: 213mg. Diabetic Exchanges: 2

Vegetable, 3 Lean Meat.