Ingredients
2 poblano chilis
4 sirloin tip steaks (about 6 ounces each), trimmed of visible fat
1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
1 small onion, small diced
2 cloves garlic, minced
1/2 cup fat-free chicken broth
1/2 lime, juiced, and 1/2 lime cut into wedges for garnish
sea salt and freshly ground pepper to taste

Directions
Roast the poblanos over an open flame on the range or under a broiler until the skins are blistered and charred. Transfer to a bowl, cover with a clean kitchen towel, and allow to steam for 5 minutes. Peel the charred skins from the pepper, remove the seeds, and slice into thin strips. Set aside.

Place a large skillet over medium-high heat. Season the steaks with salt and pepper. Add the 1/2 tablespoon of oil to the pan followed by 2 of the steaks and cook, flipping once, until they reach your desired doneness, about 4 minutes per side for medium rare. Transfer the steaks to a plate and loosely tent with foil. Repeat the process with the remaining 2 steaks, being careful not to burn the drippings in the pan.

Add the mushrooms and onions to the pan, season with salt and pepper, and cook until browned and tender, about 6 minutes. Add the garlic and poblano strips, cooking just until you can smell the aroma of the garlic. Add the chicken broth, scrape the drippings from the bottom of the pan, and simmer until reduced by half, about 4 minutes. Remove the sauce from heat and add the lime juice. Serve each steak with the sauce and a lime wedge and enjoy.

Pan Seared Strip Steak with Thyme-Mushroom Sauce

Makes:
4 servings

Nutrition per serving:
Calories = 224; Total Fat = 7 g; Cholesterol = 62 mg; Sodium = 250 mg; Carbohydrate = 3 g; Fiber = 1 g; Protein = 24 g

Ingredients
1 boneless strip steak, 1 1/4 pounds, trimmed of visible fat
1 tablespoon olive oil
4 ounces button mushrooms, sliced
1 small onion, small diced
1/2 cup low-sodium fat free beef broth
1 tablespoon Dijon mustard
sea salt and freshly ground pepper to taste

Directions
Season the steak with salt and pepper. Place a large skillet over medium-high heat. Add the oil followed by the steak and cook, flipping once, to your desired doneness, about 4 minutes per side for medium rare. Transfer to a cutting board to rest for 5 minutes.

Add the mushrooms and onions to the pan and cook until tender and browned. Add the broth to the pan and reduce by half. Whisk in the mustard and season with salt and pepper, if necessary. Identify the grain of the meat, then slice into thin slices opposite of the grain. Serve the sliced meat with the sauce and enjoy.

Steak Roll-Ups with Arugula and Sun-Dried Tomatoes

Makes:
4 servings

Nutrition per serving:
Calories = 226; Total Fat = 10 g; Cholesterol = 46 mg; Sodium = 332 mg; Carbohydrate = 7 g; Fiber = 2 g; Protein = 27 g

Ingredients
2/3 cup sun-dried tomatoes, packed in oil
1 clove garlic, minced
3 tablespoons low fat herb cheese
1 flank steak, 1 pound, trimmed of visible fat
1 cup baby arugula
1 tablespoon olive oil
sea salt and freshly ground pepper to taste

Directions
Drain and pat the excess oil from the sun-dried tomatoes and place in a medium bowl along with the garlic and cheese then stir to combine. Season the steak with salt and pepper, then spread an even amount of the cheese mixture on one side of the steak and top with the arugula. Roll the steak, starting at the long end of the meat. Secure with skewers parallel to the seam side.

Place a large skillet over medium-high heat. Add the oil followed by the steak, carefully placing it seam-side down. Sear the meat until it forms a nice crust, about 6 minutes. Using a spatula, carefully flip the meat and sear on the opposite side, cooking another 6 minutes, careful not to disturb the seam created by the crust. Transfer to a cutting board to rest for 10 minutes.

Using a serrated knife, carefully slice the meat into 4 evenly-sized roll ups and serve.

Spiced Beef Skewers with Mint Yogurt

Makes:
4 servings

Nutrition per serving:
Calories = 409; Total Fat = 12 g; Cholesterol = 152 mg; Sodium = 449 mg; Carbohydrate = 5 g; Fiber = 1 g; Protein = 46 g

Ingredients
2 pounds ground sirloin
1/2 medium onion, grated
3 cloves garlic, minced and divided
1/4 cup fresh parsley, chopped and divided
1/4 cup fresh mint, chopped and divided
1 tablespoon fresh cilantro, chopped
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 cup nonfat plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
sea salt and freshly ground pepper to taste

Directions
In a large bowl, combine the ground beef, onion, 2/3 of the minced garlic, 2 tablespoons of chopped parsley and mint, the cilantro, paprika, cumin, cayenne, salt, and pepper.

Wet your hands, then form an even amount of meat into logs around 8 skewers. Place the meat skewers on a baking sheet and place in the refrigerator. Preheat an outdoor grill or grill pan over high heat. Lightly oil the grill grates, then place the skewers on the grill, cooking until no longer pink in the middle, about 5 minutes per side. Transfer to a plate to rest for 5 minutes.

While the meat is cooking, combine the remaining 1 tablespoon of parsley and mint, the remaining 1/3 of the garlic, Greek yogurt, lemon juice, lemon zest, salt and pepper. Serve the skewers with the yogurt sauce and enjoy.

Thai Marinated Steak and Lettuce Wraps

Makes:
4 servings

Nutrition per serving:
Calories = 375; Total Fat = 36 g; Cholesterol = 89 mg; Sodium = 465 mg; Carbohydrate = 7 g; Fiber = 6 g; Protein = 23 g

Ingredients
1/4 cup fresh lime juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon stevia
1/4 teaspoon red chili flakes
3 tablespoons olive oil, divided
1 flank steak, 16 ounces
1 head Bibb lettuce, washed and separated
1/2 cup fresh mint leaves
1 cup bean sprouts
1/4 cup salted peanuts, chopped
sea salt and freshly ground pepper to taste

Directions
In a large resealable plastic bag, combine the lime juice, soy sauce, stevia, chile, and 2 tablespoons of the olive oil then knead to combine. Add the steak and knead once more. Allow to marinate at room temperature for 20 minutes.

Place a large skillet over medium-high heat. Remove the steak from the bag and discard the marinade. Pat the steak dry with paper towels and season with salt and pepper. Add the remaining 1 tablespoon of oil followed by the steak and cook, flipping once, to your desired doneness, about 4 minutes per side for medium rare. Transfer to a cutting board to rest for 5 minutes. Identify the grain of the meat, then cut into thin slices, opposite of the grain.

Evenly distribute the meat, mint, bean sprouts, and peanuts among the lettuce leaves and serve.