Wild West Steak
1 1/2 tsp canola oil, divided
1/2 Spanish onion, cut in half, lengthwise & thinly sliced
1/2 red bell pepper, cored, seeded, cut into thin strips
1 tbsp. coarse grained mustard
Salt/pepper to taste
2 (4-oz.) beef tenderloin steaks, about 1-in. thick, trimmed of fat
Prepare charcoal fire or gas grill.
Heat 1 tsp. of oil in large nonstick skillet over med. heat. Add onions and
cook, stirring, for 5 minutes.
Add red peppers, cook 'til onions are golden, about 10 min. more. (If the
mixture becomes too dry, add 1-2 tbsp. water.)
In a small bowl, whisk mustard with 1/4 cup water. Add to onion mixture; cook
'til most of liquid has evaporated, about 2 minutes. Season with salt and pepper
and keep warm.
Brush steaks lightly with remaining oil; season to taste with salt and a
generous grinding of black pepper.
Grill steaks to desired doneness, about 3 min. per side for med-rare.
Serve with the onion/pepper mixture.
170.75 calories, 7.56 total fat (1.76 g sat.), 60 mg cholesterol, 4.62 g
carbohydrate, 22.68 g protein, 0.75 g fiber, 56.62 mg sodium,