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Southwest Sizzlin' Steak



  • 1 teaspoon olive oil
  • 2 tablespoons dry white wine
  • 2 tablespoons light soy sauce
  • 1/8 teaspoon hot pepper sauce
  • 1 clove garlic, minced

Cooking Mixture

  • 4 beef chuck eye steaks
  • 2 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano


  1. Prepare marinade. Brush over both sides of steaks; cover and refrigerate overnight.
  2. Spray an 8-inch nonstick skillet with cooking spray. Sauté 2 cloves garlic, onion, green pepper, cumin and oregano on moderate heat, stirring frequently for 10 minutes. Taste and add garlic salt, if needed.
  3. Meanwhile, sear steaks in a heavy fry pan over medium-high heat. Sauté 5 minutes per side of medium-rare doneness.

Yield: 4 servings

Per Serving: 35 Cal (35% from Fat, 18% from Protein, 47% from Carb); 1 g Protein; 1 g Tot Fat; 4 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 506 mg Sodium; 0 mg Cholesterol

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