3 cloves garlic, peeled
3 scallions, cut into short lengths
1 pickled jalapeño pepper
1/4 C. parsley
1 tsp. cumin
3/4 tsp. black pepper
3/4 tsp. salt
Four well-trimmed sirloin steaks (3 ounces each)
2 tsp. chili oil
1 yellow or red bell pepper, cut into strips
1 green bell pepper, cut into strips
3/4 C. homemade chicken broth or canned
1 tomato, coarsely chopped
1-1/2 C. frozen corn kernels

In a food processor, combine the garlic, scallions, jalapeño, parsley, and cumin, and process to a puree. Rub the steaks with the black pepper and 1/2 tsp. of the salt. In a large nonstick skillet, heat 1 tsp. of the oil until hot but not smoking over medium heat. Add the steaks and cook until browned on both sides and medium-rare, about 4 minutes. Transfer the steaks to a plate. Add the remaining 1 tsp. oil and the bell peppers to the skillet and cook, stirring frequently, until crisp-tender, about 2 minutes. Add the broth and bring to a boil. Add the scallion-parsley mixture, the tomato, and the remaining 1/4 tsp. salt and cook until slightly thickened and full flavored, about 4 minutes. Add the corn and cook just until heated through, about 1 minute. Serve the steaks topped with the pepper-corn mixture.

Yield: 4 servings
Calories: 225
Fat: 6.4g
Fiber: 4g