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Wild West Steak*

1 1/2 tsp 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 Tbsp coarse-grained mustard
Salt & freshly ground black pepper to taste
2 4-oz bison or beef tenderloin steaks, about 1-inch thick, trimmed of fat

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.

Serves 2. Per serving: 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

EatingWell (via The Daily Dish email list)