Kristen's Recipes

1 lb. top Sirloin
1 Onion, sliced
1 Bell Pepper, sliced
1 C. quick Cooking Brown Rice, uncooked
2 medium Carrots, sliced
1 (16oz) can diced Tomatoes, not drained
1 2/3 C. Beef Broth
1/2 C. Red Wine
1 tsp. chopped Garlic
1/2 tsp. Oregano
1/2 tsp. Basil

Preheat oven to 350 degrees. Cut meat into serving pieces. Spray a 4 quart covered casserole with non-stick cooking spray. Add the meat and the remaining ingredients. Cover and bake for 1 1/2 hours.

Yield: 4 servings
Serving Size: 1 1/2 C.

Calories: 316
Fat: 6g
Fiber: 4.3g

1 C. finely chopped red potato
1 C. finely chopped onion
1 C. beef broth
1/4 tsp. ground cumin
1/4 tsp. ground allspice
1/4 tsp. black pepper
1/2 lb. boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 T. finely chopped cilantro
1 T. Cornstarch
1 T. cold water
36 won ton wrappers
Cooking spray
Fresh cilantro sprigs (optional)

Combine first 9 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool. Preheat oven to 400 degrees. Place 2 baking sheets in oven for about 10 minutes. Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk. Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 T. beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture. Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400 degrees for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.

Yield: 6 servings
Serving Size: 6 Empanadas

Calories: 207
Fat: 3.6g
Fiber: 1.6g

Note: So so good. TOO good. You’ll want to eat 3 or 4 servings instead of just one. Worth the work, at least every once in a while.

8 oz lean beef or turkey (90%)
1/2 C. sliced mushrooms (one 2.5 oz jar), drained
1/2 C. chopped green bell pepper
1/2 C. chopped onion
1/3 C. sliced ripe olives (optional)
1 3/4 Hunt’s Tomato sauce – 15 oz can
1 T. sugar Twin or Sprinkle Sweet (optional)
1 tsp. Italian seasoning
1 can Pillsbury refrigerated buttermilk biscuits – 7.5 oz can
1/3 C. reduced-fat cheddar cheese, shredded
1/3 C. reduced-fat mozzarella cheese, shredded

Preheat oven to 350 degrees F. Spray an 8×8 inch baking dish with olive-flavored cooking spray. In a large skillet sprayed with olive-flavored cooking spray, brown meat. Add mushrooms, green pepper, onion and olives. Mix well to combine. Stir in tomato sauce, Sugar Twin, and Italian seasoning. Remove skillet from heat. Separate biscuits and cut each biscuit into 4 pieces. Gently stir biscuit pieces into meat mixture. Pour mixture into prepared baking dish. Bake 20 minutes. Sprinkle shredded Cheddar and mozzarella cheese evenly over the top. continue baking until cheese melts, about 10 minutes. Place baking dish on a wire rack and let set 5 minutes.

Yield: 6 servings
Serving Size: 4″ x 2.66″ piece

Calories: 215
Fat: 7g
Fiber: 2g

Notes: Beth Anne posted this recipe over at On Our Weigh.

1 can (20 oz.) pineapple chunks, in juice
1 T. grated fresh ginger
1 T. soy sauce
1/4 C. chopped fresh cilantro
3/4 lb. round steak, thinly sliced on diagonal
1 tsp. vegetable oil
1 clove garlic, finely chopped
1/2 tsp. cornstarch
1/2 C. fresh green beans, trimmed
1 sweet red pepper, thinly sliced
1 T. chopped canned green chiles
2 scallions, chopped

Drain pineapple, reserving 1 C. chunks, 1/2 C. juice. Save remaining chunks, juice for other recipes. Combine 1/2 C. pineapple juice, ginger, soy, cilantro and meat in bowl. Cover bowl; marinate for 15 minutes. Heat oil in large nonstick skillet. Add garlic; sauté 30 seconds, until fragrant. Remove meat from marinade; add to skillet; stir-fry 5 minutes, until just cooked through. Remove meat; keep warm. Mix together remaining marinade and cornstarch in bowl. Add beans, pepper, chiles and marinade mixture to skillet; stir-fry 4 minutes or until vegetables are crisp-tender and mixture is thickened. Stir in 1 C. pineapple chunks, scallions and meat; heat through.

Yield: 4 servings
Calories: 184
Fat: 8g
Fiber: 1g

12oz. Boneless Top Sirloin
3 T. Lime Juice
1/2 tsp. Coriander
1/2 tsp. Chili Powder
1 Green Pepper, sliced
1 Onion, sliced
Salsa, as desired

Cut meat into 1” strips. Mix lime juice with coriander and chili powder and pour over meat. Set aside to marinade for up to three hours. Meanwhile, slice vegetables; add to meat mixture and stir. Stir-fry meat and vegetables over a medium high heat in a nonstick skillet until done. Serve in Tortilla or over rice.

Yield: 4 servings
Serving Size: 3oz. Beef and 1/4 Vegetable mixture

Calories: 177
Fat: 5.8g
Fiber: .8g

1 3- to 3-1/2-pound boneless beef sirloin roast, cut 1-3/4 inches thick
1/4 tsp. pepper
2 cups lightly packed basil leaves, snipped
8 to 10 cloves garlic, minced (2 T.)
2 tsp. olive oil

Make five or six 5-inch-long slits along the top of the roast, cutting almost through it. Sprinkle with pepper. Combine basil and garlic in a medium mixing bowl; stuff mixture into the slits in meat. Tie the meat with heavy-duty string to hold slits closed. Drizzle with olive oil. To grill, arrange medium coals around a drip pan in a grill with a hood. Test for medium-low heat above the pan. Place meat on grill rack over drip pan but not over coals. Insert a meat thermometer; lower the grill hood. Grill for 45 minutes to 1-1/2 hours or until the meat thermometer registers the desired temperature (140 degrees F for rare, 155 degrees F for medium, 165 degrees F for well done). Add more coals as necessary. Let meat stand, covered, for 10 minutes (its temperature will rise slightly). To oven-roast, place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 425 degree F oven for 15 minutes. Reduce oven temperature to 350 degrees F; roast for 35 to 45 minutes more or until thermometer registers 140 degrees F or the desired doneness. Let meat stand, covered, for 10 minutes (its temperature will rise slightly). Place meat in a shallow container; cover and chill 2 to 24 hours. To serve, place meat on a cutting board and cut into slices. Makes 10 to 12 servings.

1 pound boned sirloin steak, cut into 1/4-inch strips
1 garlic clove, minced
3 cups sliced bok choy
1/4 cup thinly sliced green onions
1 cup diced tomato
1/3 cup beef stock
3 T. low-sodium soy sauce
1 T. oyster sauce
1/8 tsp. pepper

Combine beef and garlic in a bowl; chill 10 minutes. Place a large nonstick skillet over medium-high heat until hot. Add beef mixture, sauté 5 minutes or until beef is done. Remove beef from pan; keep warm. Combine bok choy and green onions in skillet; sauté for 2 minutes. Add remaining ingredients; simmer 3 minutes or until slightly thick.

1lb thin-cut sirloin
1 clove of garlic, minced
1T. Soy Sauce (low-sodium)
1/4 C. water
1 C. Green Pepper, cut into one-inch pieces
1 C. Chopped Onion
1/4 C. celery, chopped
2 T. Cornstarch
2 C. water
1 Tomato cut in wedges
3-4 C. cooked rice

Brown beef in skillet; add garlic and cook until the garlic is yellow. Add soy sauce and 1/4 cup water; cover and cook for 45 minutes. Add all vegetables except tomatoes; cook for 10 minutes. Stir in cornstarch blended in two cups water. Add tomatoes and cook without stirring another five minutes. Serve over rice.

1 pound beef top round steak or sirloin
Nonstick spray coating
4 green onions, bias-sliced into 1-inch pieces
1 clove garlic, minced
1 T. cooking oil (optional)
6 cups torn fresh spinach
1/3 cup sliced water chestnuts, drained

Orange Sauce:

1 T. cornstarch
1 tsp. sugar
1 tsp. instant beef bouillon granules
1 tsp. finely shredded orange peel
1/2 cup orange juice
1 T. soy sauce

Partially freeze meat. Thinly slice meat across the grain into bite-size strips. Combine all orange sauce ingredients; set aside. Spray a wok or 12-inch skillet with nonstick spray coating. Heat over medium-high heat. Stir-fry onions and garlic for 1 minute; remove from wok. If necessary, add a little broth. Stir-fry meat for 2 to 3 minutes or till done. Push meat away from center of wok. Stir Orange Sauce and pour into the center of wok. Cook and stir till thickened and bubbly. Stir in spinach, water chestnuts, and onion mixture. Cover and cook for 1 minute. Serve over rice or noodles.

Yield: 4 servings

Calories: 257
Fat: 6.8g
Fiber: 3.7g

Notes: I used fresh tangelos for the half cup of juice, and splenda instead of sugar in the orange sauce. Hubby and I both enjoyed this recipe a lot. I had it over spaghetti squash, he gagged at the thought of squash and wrapped his portion in a couple or tortillas, despite the fact it was supposed to be more Asian than tortillas would permit 😉

1/3 C. Soy Sauce
1/2 C. Water
2 T. Brown Sugar
1 tsp. Ginger
1/2 tsp. Garlic Powder
1 lb. Top Sirloin, cut into 1” cubes.

Mix soy sauce, water, brown sugar, ginger, and garlic powder in a shallow bowl. Add beef and marinate for 1-2 hours in the refrigerator. Start the barbecue at this point. Drain beef and discard marinade. Thread beef on skewers and place on hot grill. If using wooden skewers, soak them in water while marinating beef. Close hood and cook for 4 minutes. Turn skewers and cook another 3-6 minutes, until done to your liking.

1 (8-ounce) package presliced mushrooms
1 cup dry red wine
1 pound boneless top sirloin steak (about 3/4 inch thick)
Cooking spray
1 cup chopped green onions
1/4 cup chopped fresh parsley, divided
1-1/2 tsp. chopped fresh or 1/2 tsp. dried rosemary
1 tsp. balsamic vinegar
4 garlic cloves, minced
1 (10-1/2-ounce) can beef consomme
1 (8-ounce) can no-salt-added tomato sauce

Combine the presliced mushrooms, wine, and steak in a large zip-top plastic bag, and seal. Marinate in the refrigerator for 30 minutes, turning occasionally. Remove the steak from bag, reserving marinade. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook for 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from pan. Combine the onions, 2 T. parsley, rosemary, and remaining ingredients. Add onion mixture and reserved marinade to pan. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently. Cut the beef diagonally across grain into thin slices. Place beef on a serving platter. Spoon the mushroom sauce over beef. Sprinkle with 2 T. parsley.

Yield: 4 servings
Serving size: 3 oz. beef and 1/2 cup sauce

Calories: 229
Fat: 6.6g
FIber: 1g

1/2 cup red wine vinegar
1/4 cup soy sauce
3 tsp. Dijon mustard
2 cloves garlic, finely chopped
1 1/2 pounds flank steak
1 cup non-fat sour cream
2 T. prepared horseradish
freshly ground black pepper
1 T. chopped scallions or chives

In a shallow bowl, combine the vinegar, soy sauce, 2 tsp. of Dijon mustard and garlic. Add the flank steak and coat it well with the marinade. Cover and refrigerate for 30 minutes or overnight. Preheat the broiler or grill. In a small bowl, combine the remaining tsp. of mustard, sour cream and horseradish. Season to taste with salt and pepper. (This sauce can be prepared in advance and stored in the refrigerator for up to 3 days.) Broil the steak on each side until medium-rare, about 6 minutes per side. (The steak can be cooked in advance, stored in the refrigerator for up to 2 days and served slightly chilled or at room temperature.) Let the steak rest for 3 or 4 minutes before thinly slicing it on the bias. Garnish the sliced steak with scallions or chives and serve with the horseradish sauce.

Serving Size: 3 to 4 slices
Calories: 232

1 1lb. Lean, Boneless Sirloin Steak
2/3 C. Light Beer
1/4 C. Lemon Juice
2 Clove Garlic, minced
¾ tsp. Hot Sauce
4oz. Crumbled Blue Cheese
1 T. Lemon Pepper Seasoning
Nonstick Cooking Spray

Trim fat from steak. Cut a large pocket in steak, cutting to, but not through, remaining three sides. Place steak in large shallow dish. Combine beer, lemon juice, garlic and hot sauce; pour over steak. Cover and marinate in refrigerator for 8 hours, turning steak occasionally. Remove steak from marinade and discard liquid. Place cheese in steak pocket, spreading evenly through. Secure opening with wooden picks. Press lemon pepper seasoning onto both sides of steak. Coat grill rack with nonstick cooking spray, place on grill over medium hot coals and grill steak 6-7 minutes per side.

3/4 pound beef top round steak
2 small potatoes, halved and thinly sliced
1/2 cup beef broth
2 tsp. cornstarch
3/4 cup chopped onion
3/4 cup chopped green pepper or sweet red pepper
1 tsp. curry powder
1 medium tomato, coarsely chopped

Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. Cook sliced potatoes in boiling water about 5 minutes or till tender. Drain and set aside. Meanwhile, for sauce, stir together beef broth and cornstarch. Heat a wok or skillet over medium-high heat. Add onion and stir-fry 2 minutes. Add green pepper and stir-fry about 2 minutes more or till vegetables are crisp-tender. Remove from wok. Add a splash of beef broth to wok. Add beef and curry powder. Stir-fry 2 to 3 minutes or till beef is done. Push beef from center of wok. Stir sauce and add to center of wok. Cook and stir till thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or till heated through.

4 club steaks, 6 oz. each and 11/2 inches thick, all visible fat removed
1 large lemon, halved
1 tsp. garlic salt
1 tsp. freshly ground black pepper
1/3 cup dijon-style mustard
4 tsp. unprocessed wheat bran
1 cup finely chopped parsley

Preheat the oven to 500°F. Place the steaks in a flat baking pan and rub both sides with lemon. Sprinkle garlic salt and pepper on both sides of each steak. Combine the mustard, bran, and parsley in a bowl and mix well. Top each steak with the mustard mixture and press it down firmly, using the palm of your hand. Place the steaks in the preheated oven for 4 minutes (5 minutes for well done) and then turn the oven off. Do not open the oven door for 30 minutes. At the end of the 30 minutes, the steaks will be cooked medium-rare.

Yield: 4 servings
Serving Size: 6oz. Steak

Calories: 302
Fat: 17g
Fiber: 0g

Notes: club steak: The short loin is the most tender cut of beef because of its location. It lies in the center of the back, between the sirloin and the rib where the muscles do little to toughen it. The tenderloin and top loin are the two main muscles in the short loin. The top loin with the bone attached is called a club steak. When separated from the bone, the same cut of meat is called a New York or Kansas City strip steak or a Delmonico steak. When portions of both the tenderloin and top loin are left on the bone, the resulting short loin steaks are called porterhouse and T-bone.

1 lb. Sirloin Steak
2 T. Flour
11/4 C. no salt added stewed tomatoes
1/2 medium onion; sliced
1/8 tsp. garlic powder
2 tsp. Worcestershire
1/2 tsp. vinegar
1/2 tsp. celery seed
1/4 tsp. thyme
1/8 t pepper
1 T. brown sugar substitute

Combine dry ingredients and pound into steak with meat tenderizer. Brown steak on both sides in a non-stick skillet. Pour in any left over dry ingredients and brown as well. Put steak in a casserole dish with a lid. Put in liquids. Cover and bake for 2 hours at 300. Uncover and cook an additional 15 to 30 minutes to thicken “gravy”

1 1/2 pounds asparagus spears
3 baking potatoes, cut into 1-inch pieces (about 11/2 pounds)
1/2 tsp. pepper, divided
1 1/4 pounds beef tenderloin
1/4 cup water

Preheat oven to 500`. Snap off tough ends of asparagus; set aside. Toss potatoes with 1/4 tsp. pepper. Arrange in a single layer in the bottom of a broiler pan coated with cooking spray. Bake at 500` for 10 minutes. Trim fat from tenderloin, if any. Sprinkle tenderloin with 1/4 tsp. pepper. Insert meat thermometer into thickest portion of tenderloin. Add tenderloin to broiler pan, nestling it into potatoes. Bake at 500` for 20 minutes or until thermometer registers 145` (medium-rare) to 160` (medium), stirring potatoes once. Place tenderloin and potatoes on a serving platter; cover with foil. Let stand 10 minutes. Add asparagus and water to pan. Bake at 500` for 10 minutes or until asparagus is crisp-tender. Serve with tenderloin and potatoes.

1/4 C. garlic cloves, finely chopped
1/2 C. scallions, minced
Pepper
2-1/2 lbs. boneless top sirloin steaks, cut 2 inches thick
Toothpicks

Heat some stock or water in a medium skillet over medium heat. Add the garlic and sauté for 5 minutes. Add the scallions and cook for 5 more minutes. Add the pepper. Remove from the heat and let cool. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Trim the excess fat from the steak. Make a horizontal slice through the center of the steak, parallel to the surface of the meat, about 1 inch from each side. Cut to, but not through, the opposite side. Spoon the stuffing into the pocket, spreading evenly. Secure the opening with toothpicks. Grill the steak, turning once, according to the following guidelines: 15-20 minutes for rare, 25-30 minutes for medium, or 35-40 minutes for well done. Remove the toothpicks and slice to serve.

1 lb. Top Sirloin, sliced thin
1 T. Sherry
1 T. Water
2 tsp. low sodium Soy Sauce (or use Braggs Aminos)
2 tsp. Splenda
4 green onions, cut in 1 1/2” pieces 4 slices Fresh Ginger, about 1 x 1 1/2” 1 T. Cornstarch
1 C. Water

Marinate beef in sherry, water, soy sauce, and Splenda for about 30 minutes in the refrigerator. Drain meat, reserving marinade. Spray skillet with non-stick cooking spray and stir-fry the green onions, ginger and beef until beef is browned (but not fully cooked). Add marinade. Mix cornstarch with water and add to beef. Bring to a boil, sitting constantly until thickened. Remove ginger slices and serve hot over noodles or rice.

1 1/4 lb. beef round, cut into 1/2-inch cubes
1 C. dry red wine
3 C. water
1 tsp. fresh thyme
1 each bay leaf
1 clove garlic, crushed
2 large onions, sliced
1 1/2 C. brown rice
1 can stewed tomatoes, 14.5 oz.
2 tsp. fresh parsley, chopped
1/2 tsp. saffron, crushed, optional
Pepper, to taste

Preheat oven to 400 degrees. In a nonstick pan, brown the beef cubes on all sides. Place wine, water, crushed garlic, thyme, and bay leaf in a 3 quart covered casserole. Add the browned beef cubes, and cook in the oven for 1 hour in covered casserole. Meanwhile, after removing the beef, add the onions to the same pan, and sauté until lightly browned, about 5 minutes. Add the rice, and stir until lightly browned, about 3 minutes. Add the stewed tomatoes and their liquid. Add pepper to taste. After the beef cubes have cooked for 1 hour, heat the onion, rice, tomato mixture, and add heated mixture to the casserole, making sure that the rice is covered by liquid. Replace in oven and cooked for an additional hour. Check the casserole after 30 minutes to see if any additional liquid is needed. Remove from oven and sprinkle with grated Parmesan cheese, if desired.

1/2 tsp. extra-virgin olive oil
1 pound beef tenderloin, all visible fat removed
1 tsp. coarse-grain mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. dried chervil, crushed
1 tsp. dried savory, crushed
1 tsp. dried thyme, crushed
1 tsp. dried rosemary, crushed

Port Wine Sauce:
11/2 cups port wine
11/2 cups fat-free veal or beef stock
reduced pan juices
1 tsp. butter

Preheat the oven to 450°F. Heat the oil in a medium-size skillet. Add the meat and sear over high heat for 1 to 2 minutes to seal in the juice. Remove the tenderloin from the pan and allow to rest for 5 minutes. Remove any fat from the pan. Combine the mustard with the salt, pepper, and all the herbs. Mix well and coat the beef with the mixture. Place the herb-coated tenderloin in a small roasting pan and roast for 5 minutes, or until medium-rare. Remove from the oven. Place the tenderloin in a separate pan while making the sauce. Deglaze the roasting pan with the port wine and reduce the liquid by half. Add the veal stock and again reduce by half. Pour any meat juices from the resting meat into the pan with the reduced stock. Swirl in the butter. Divide the meat into 4 servings and serve with the sauce. 1/4 recipe = 265 calories.

1 clove of Garlic
1 bunch cilantro, chopped
1 bunch oregano, chopped
1/4 C. vinegar
1 lb. Lean Ground meat (lean beef, turkey or chicken)
1 medium chopped potato
1 Green Bell pepper, sliced into 1″ chunks
1 Red Bell pepper, sliced into 1″ chunks
1 large onion, thinly sliced

Put garlic, cilantro, oregano and vinegar into a blender and liquefy. Take 2 T. of the mixture and let it simmer in a skillet over medium heat. Add 1 lb. ground meat (lean beef, chicken or turkey). After cooking for 10 minutes, add chopped potato, chunks of pepper and thinly sliced onion. Let it simmer until the potatoes are done.

3/4 lb. Minute/Breakfast Steaks cut into thin strips
3/4 tsp. Pepper
3 whole Green Onions, chopped fine
1 tsp. Lemon Rind, grated fine
1/3 C. Salt-Free Beef or Vegetable Broth
3 T. Parsley, minced

Cook steak in non-stick skillet over moderately high heat, stirring, until no longer pink. Transfer to a serving platter. Add pepper, onion, lemon peel, and beef broth and cook until liquid has boiled down by half, about 4-6 minutes. Return meat to skillet, add parsley, and toss until heated through.

2 T. unbleached all-purpose flour
1/2 tsp. crushed dried thyme
1/4 tsp. sweet paprika
1 1/2 lb. boneless beef round steak, cut 1 inch thick
1 T. Worcestershire sauce
canola oil cooking spray
1 large garlic clove, peeled and thinly sliced
2 medium celery ribs, thinly sliced
2 medium onions, peeled and thinly sliced
4 medium plum tomatoes, thinly sliced
1/2 C. reduced-sodium canned beef broth

In a small bowl, combine flour, thyme, and paprika. Using a pastry brush, brush steak pieces with Worcestershire sauce. Dredge in flour mixture. Lightly coat a large nonstick skillet with cooking spray. Place on stove over medium-high heat. Add steak pieces and brown on both sides, about 5 minutes per side. Transfer steak pieces to a 3-quart or larger crockery slow cook. Top with garlic slices, celery, onions, and tomatoes. Pour beef broth over the top. Do not stir. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. To serve, transfer steak pieces and vegetables to a heated serving platter. Spoon any pan juices over the top and serve at once.

Yield: 4 servings
Calories: 191
Fat: 4g
Fiber: 2g

2 T. Black Peppercorns
1 lb. Lean Sirloin Steak, trimmed of fat
1 T. Olive Oil
3 Scallion, chopped fine
2 T. Dry White Wine (table wine, not cooking wine)
1 C. Beef Broth

Preheat oven to 500degrees (broiler). Crush peppercorns very coarsely and coat both sides of steak with pepper. Heat a heavy ovenproof skillet over medium high heat until warm. Add olive oil and heat until nearly smoking, about 1 minute. Add steak and cook 30 seconds on one side, then turn. Transfer skillet to upper third of the oven and roast uncovered 4 minutes for rare 6 minutes for medium rare, 8 minutes for medium-well. Transfer steak to platter and slice thin. Add scallions to pan and heat on stovetop over medium heat for 30 seconds, add white wine and cook for 1 minute. Add broth and simmer for 2-3 minutes, scraping up any browned bits, until reduced by about half. Serve steak with sauce

4 4oz. beef cube steaks
2 tsp. Italian herb seasoning
1 onion, chopped
1 lb. recipe-ready crushed tomatoes (low sodium)
1/2 tsp. cinnamon
1 T. honey
2 T. red wine vinegar

Season meat with half the Italian herbs and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 2-3 minutes, until browned on bottom. Turn over and stir in onion and remaining Italian seasoning. Cook 2 minutes and stir in remaining ingredients. Bring to a boil. Cover skillet, reduce heat to medium low and cook 6-8 minutes, until meat is cooked throughout.