Garlic has been praised for its many qualities. It’s low in calories and when cooked slowly without browning, it develops a mellow and nutlike flavor.
Poblano pepper is called for in the recipe. Any type of pepper can be used. Serrano peppers, very hot when fresh, or jalapeno peppers will work well.
Helpful hints:
- Any type of quick-cooking steak can be used, skirt; flank or rib-eye.
- The steak can be grilled or broiled instead of sauteed.
- Any type of mushroom can be used.
- Onion is used in both recipes. Slice it at one time and divide accordingly.
Countdown:
- Microwave potatoes.
- Cook steak.
- Saute mushrooms, garlic and onion.
- Saute potatoes and poblano pepper in same skillet used for steak.
Shopping list:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound grass-fed strip steak, 1 pound red potatoes, 1 poblano pepper, 1/4 pound sliced baby bella mushrooms and 1 red onion.
Staples: garlic, olive oil, salt and black peppercorns.
Garlic Steak
Recipe by Linda Gassenheimer
3/4 pound grass-fed strip steak
2 teaspoons olive oil
Salt and freshly ground black pepper
3 garlic cloves, crushed
1 cup sliced red onion
1/4 pound sliced baby bella mushrooms (about 1 1/2 cups)
Remove visible fat from the steak. Heat olive oil in a nonstick skillet over medium-high heat. Add the steak and brown 2 minutes. Turn and brown second side 2 minutes. Sprinkle the cooked side with salt and pepper to taste. Turn heat to medium and continue to saute the steak for 3 minutes for a 3/4-inch thick steak. A meat thermometer should read 140 degrees for medium- rare. Cook longer for more well done. Remove to a cutting board to rest while sauteing the garlic, onion and mushrooms.
Add the garlic, onion and mushrooms to the skillet. Saute 3 to 4 minutes. Add salt and pepper to taste. Serve over the steak.
Yield 2 servings.
Per serving: 280 calories (30 percent from fat), 9.4 g fat (2.5 g saturated, 3.9 g monounsaturated), 96 mg cholesterol, 42.0 g protein, 8.8 g carbohydrates, 1.7 g fiber, 103 mg sodium.
Chili Pepper Potatoes
Recipe by Linda Gassenheimer
1 pound red potatoes, washed, do not peel and cut into 1- to 1 1/2-inch pieces (about 2 1/2 cups)
1/4 cup red onion, sliced
2 teaspoons olive oil
1 poblano pepper, stem, seeds removed, and coarsely chopped (about 1/2 cup)
Salt and freshly ground black pepper
Place potatoes and onion in a microwave-safe bowl. Add 1/4 cup water. Microwave on high 6 to 7 minutes or until potatoes are cooked. When the garlic, onion and mushrooms have been removed, add 2 teaspoons olive oil, the potatoes, onion and poblano pepper. Saute 3 to 4 minutes or until the potatoes are browned on all sides. Add salt and pepper to taste.
Yield 2 servings.
Per serving: 214 calories (21 percent from fat), 4.9 g fat (0.7 g saturated, 2.2 g monounsaturated), no cholesterol, 4.9 g protein, 39.6 g carbohydrates, 4.1 g fiber, 43 mg sodium.
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