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Ingredientes
- Beans
- 2 slc bacon, thick-cut, diced
- 1 lrg yellow bell pepper, cut into 1/2" cubes
- 1 med red onion, finely minced
- 15 ounce pinto beans, liquid removed
- 1/3 c. barbecue sauce
- 1/4 c. water Slaw
- 1/2 c. mayonnaise
- 1/2 c. lowfat sour cream
- 1 Tbsp. cider vinegar
- 1 Tbsp. poppy seeds
- 1 Tbsp. sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb coleslaw, package mix Steaks
- 1 Tbsp. extra virgin olive oil
- 4 x beef strip steaks, boneless
- 1 Tbsp. chili pwdr
Direcciones
- 1. Beans: In medium saucepan, cook bacon over medium-high heat 3 to 4 min, stirring till brown and crisp. Add in half the yellow pepper and half the red onion; saute/fry 3 min, till onion is translucent/soft. Stir in the beans, barbecue sauce and water; simmer 3 min. Remove from heat; cover, keep hot.
- 2. Slaw: Meanwhile, in serving bowl, whisk mayonnaise, lowfat sour cream, vinegar, poppy seeds, sugar, salt and pepper. Add in coleslaw mix and remaining yellow pep and red onion; toss.
- 3. Steaks: In large skillet, heat oil over high heat. Rub steaks all over with chili pwdr. When oil is warm, add in steaks; cok 2 min per side for medium-rare, 3 min per side for medium and 4 - 5 min per side for well-done. Serve with beans and slaw.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 974 | |
| Calories from Fat 704 | 72% |
| Total Fat 78.96g | 99% |
| Saturated Fat 15.08g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 1954mg | 81% |
| Potassium 563mg | 16% |
| Total Carbs 61.52g | 16% |
| Dietary Fiber 6.9g | 23% |
| Sugars 34.48g | 23% |
| Protein 9.75g | 16% |
