Pat steaks dry with paper towels; set aside. Combine cumin, coriander, paprika, and black pepper in a small bowl. Rub seasoning mixture evenly onto steaks; set aside.
Want a low-carb option for steak fajitas? Just drop the tortilla!
Servings and Ingredients
|2||(8-oz.) Hy-Vee True beef New York strip steaks, 3/4-inch-thick|
|1 tsp.||Hy-Vee ground cumin|
|1 tsp.||Hy-Vee ground coriander|
|1 tsp.||Hy-Vee paprika|
|1 tsp.||Hy-Vee ground black pepper|
|2 tbsp.||Gustare Vita olive oil, divided|
|3 clove(s)||Hy-Vee Short Cuts garlic, minced|
|1||white onion, cut into thin wedges|
|1 c.||Hy-Vee Short Cuts tricolor julienne bell pepper strips|
|Fresh jalapeno, sliced, for garnish|
Things To Grab
- Paper towels
- Small bowl
- Large nonstick skillet
- Meat thermometer
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook steaks for 6 minutes for medium-rare (130 degrees), turning once halfway though. Transfer to two serving plates; cover and keep warm.
Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add garlic and cook for 30 seconds. Add onion and bell pepper strips. Cook for 5 to 8 minutes or until crisp-tender, stirring occasionally. Serve steaks; garnish with jalapeno slices, if desired.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 120mg
- Sodium: 640mg
- Total Carbohydrates: 11g
- Protein: 44g