Top Sirloin Skirt Steak & White Bean Soup
Calories 508 (18% from fat)
Fat 10 gram
Saturated Fat 3.8 gram
Trans Fat 0 gram
Cholesterol 99 mg.
Sodium 588 mg.
Carb. 44 gram
Fiber 12 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 65 gram
fat-free cooking spray
1 medium (4 oz.) red onion, sliced
2 Tbsp. balsamic vinegar or infused balsamic vinegar
(We used Pompeian Pomeganate Infused Balsamic Vinegar.)
1 can (15.5 oz.) cannellini beans (white kidney beans)
2 cloves (2 tsp.) garlic, minced
1 tsp. dried rosemary (or 1 Tbsp. fresh), chopped
1/2 tsp. black pepper
2 Tbsp. lemon or lime juice
12 oz. of top sirloin (beef loin) lean steak, thin
1. Heat a large non-stick pan over medium heat. Coat the pan with fat-free cooking spray and cook the onion until it's soft and slightly brown, about 8 minutes. Then add the vinegar and cook for another 5 more minutes, stirring occasionally. Set aside.
2. Choose either SOUP or MASH step.
WHITE BEAN SOUP - (Use this step if you want the beans to come out as a soup.)
Heat a large non-stick pot over medium heat. Once it's hot pour in the beans, garlic, rosemary, black pepper and lemon juice. Cook for about 5 minutes. Then mix it together with a potato masher or fork to make it more like a stew.
WHITE BEAN MASH - (Use this step if you want the beans to come out like mashed potatoes.)
Heat a large non-stick pot over medium heat. Once it's hot DRAIN THE BEANS, then pour them in the pot with the garlic, rosemary, black pepper and lemon juice. Cook for about 5 minutes. Then mix it together with a potato masher or fork to make it the consistency of mashed potatoes.
3. Heat a large non-stick pan or grill over medium heat. Then cook the steak 3-4 minutes per side. (Less if you want it rare, more if you prefer well done.)
4. Split the beans between 2 serving plates. If a soup, put it in a cup beside the steak. If a mash, cut up the steak and place it on top of the beans. Top the steak with the onions and serve.
Yield: 2 Servings