Stage 4: Solid Food
February 16, 2016
Nutritious Mexican flare dish contains lean beef and vegetables. Pairs well with salsa and cauliflower tortilla. You can substitute sirloin for chicken breast, fish, or tofu.
12 oz. of trimmed sirloin beef
1 large onion (any varieties), sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 tbsp. of olive oil
¼ tsp. of salt
¼ tsp. of ground black pepper
½ tsp. of ground cumin
1 clove of garlic, minced
½ bunch of fresh cilantro, chopped
1 fresh lime, squeezed
1 tsp. of chipotle powder
1In a medium bowl, combine salt, pepper, cumin, garlic, and cilantro.
2In the same bowl, coat evenly the sirloin beef with the marinade mixture.
3Refrigerate the marinated beef for at least 3 hours.
4Grill the beef steak over medium heat. Cook for 4-5 minutes on each side or until your desired doneness.
5Remove the steak from the heat and let it rest.
6In the meantime, over medium heat, sauté onion and bell peppers with lime juice and olive oil. Cook until the onion and bell peppers slices are tender. It may take about 5-7 minutes.
7Slice the rested steak to an approximately quarter inch in thickness.
8Combine the sliced steak with the vegetable mixture. Mix well.
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