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Border breakfast steaks can spice up morning

Jul. 21, 2013 @ 12:00 AM

For a hearty breakfast, head South of the Border. This recipe is provided by the American Diabetes Association:


Serves 4; serving size: 1/4 recipe


1 tsp. chili powder

1/4 tsp. ground cumin

1/4 tsp. onion powder

1 lb. trimmed thin round steak, cut into four pieces

1/4 c. water

1 medium tomato, diced

1/4 c. chopped cilantro

1 medium lime, cut in wedges

1/4 c. fat-free sour cream (optional)


Combine the chili powder, cumin, and onion powder in a small bowl. Sprinkle evenly over both sides of the beef, pressing down lightly with fingertips to adhere.

Place a large nonstick skillet over medium-high heat until hot. Coat lightly with cooking spray, cook the beef 2 minutes, turn, and cook 1 minute or until very pink in center. Place on serving platter and set aside.

Add the water and tomatoes to pan residue in skillet over medium-high heat and cook 2 minutes or until reduced slightly, scraping bottom and sides of skillet. Pour evenly over the beef. Season lightly with salt and pepper, if desired.

Sprinkle evenly with the cilantro. Serve with lime wedges and top with sour cream, if desired.

Nutrition Information


4 Lean Meat

Calories: 165

Calories from Fat: 55

Total Fat: 6.0 g

Saturated Fat: 2.0 g

Polyunsaturated Fat:

Monounsaturated Fat:

Cholesterol: 75 mg

Sodium: 45 mg

Total Carbohydrate: 2 g

Dietary Fiber: 1 g

Sugars: 1 g

Protein: 25 g