2 Servings

Ingredients:
2 tbsp. olive oil
1 tsp. coarse salt
1 large onion, sliced
2 large garlic cloves, chopped
2 tbsp. chopped fresh cilantro
1 tbsp. plus 1 teaspoon chili powder
1/4 tsp. dried crushed red pepper
1 tbsp. water
2 poblano chilies, seeded, sliced
2 8-oz. New York strip steaks (about 1 inch thick), trimmed
Additional chopped fresh cilantro

Directions:
Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 tablespoons cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 tablespoon water.
Cover skillet and cook onion mixture 5 minutes, stirring occasionally. Uncover and continue cooking until onion is tender and golden, stirring frequently, about 3 minutes.
Add chilies and saut� until tender about 6 minutes. Transfer onion mixture to plate.
Rub each steak with 1/2 teaspoon chili powder. Season with salt and pepper. Increase heat to high and add steaks to same skillet. Cook as desired, about 6 minutes per side for medium-rare.
Transfer to platter. Top steaks with cilantro. Surround with onions and chilies and serve immediately.

Counts per entire recipe:
30.44/ 1091.84/ 64.71/ 17.98

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
15.22/ 545.92/ 32.36/ 8.99