Mexican · Dinner
Sizzling Steak and Onions (High-Protein)
Seared beef sirloin strips tossed with charred onions and bell peppers in a smoky chili-lime skillet, finished with black beans and a fried egg for extra protein. Served with warm corn tortillas, this Tex-Mex plate leans on cumin, chili powder and lime for brightness and a savory, slightly smoky char.
$6
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
54.3gProtein
29.8gFat
38.6gCarbs
6.9gSugar
9.6gFiber
812mgSodium
355mgChol
8.1gSat Fat
1180mgPotassium
135mgCalcium
6.8mgIron
3.1mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the beef sirloin dry, season with salt, black pepper, chili powder and cumin, let sit 5 minutes.
2
Sear
Heat 2 tsp oil in a heavy skillet over high heat until shimmering, then sear beef strips 2 minutes per side until browned but still pink.
3
Sauté
Remove beef to a plate, add remaining oil over medium-high heat, sauté onion and bell pepper for 5 minutes until charred and translucent.
4
Simmer
Return beef to skillet with black beans, garlic, smoked paprika and lime juice, simmer 2 minutes over medium-low heat until heated through.
5
Fry
In a separate nonstick pan, fry the egg in 1 tsp oil over medium heat for 2-3 minutes until the white is set.
6
Toast
Warm the corn tortillas in a dry skillet over medium heat for 20 seconds per side until lightly speckled.
7
Plate
Spoon steak and onion mixture onto a plate, top with fried egg, scatter cilantro over the top, serve with warm tortillas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 11 medium onion
- 11 bell pepper
- 2/3 cup120g black bean, canned
- 22 large eggs
- 44 corn tortillas (about 1.6 oz/45g)
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp smoked paprika
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tbsp28g vegetable oil
- 4 tbsp4 tbsp cilantro
- salt, to taste
- black pepper, to taste
