From The Daily Dish: Add some kick to your next dinner with this Phase 1 steak recipe.


Wild West Steak
Serves 2

Ingredients:
1 1/2 teaspoons vegetable oil, preferably canola oil, divided
1/2 Spanish onion, cut in half lengthwise and thinly sliced
1/2 red bell pepper, cored, seeded and cut into thin strips
1 tablespoon coarse-grained mustard
Salt & freshly ground black pepper to taste
2 4-ounce bison or beef tenderloin steaks, about 1-inch thick, trimmed of fat

Instructions:
Prepare a charcoal fire or gas grill.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add onions and cook, stirring, for 5 minutes. Add red peppers and cook until the onions are golden, about 10 minutes more. (If the mixture becomes too dry, add 1 to 2 tablespoons of water.)

In a small bowl, whisk mustard with 1/4 cup water. Add to the onion mixture and cook until most of the liquid has evaporated, about 2 minutes. Season with salt and pepper; keep warm.

Brush steaks lightly with remaining oil and season to taste with salt and a generous grinding of black pepper. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve with the onion-pepper mixture.

Recipe reprinted with permission of EatingWell, The Magazine of Food & Health.

Nutritional Information:
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