Steak and goat cheese quesadilla

127 sugar calories

~Shopping List~

  • 3 oz strip or flank steak
  • Olive oil
  • 5 slices red onion
  • 1/4 cup baby spinach leaves
  • 2 Tbsp goat cheese, crumbled
  • 1 Tbsp balsamic vinegar
  • 2 whole-wheat tortillas, 6″ diameter
  • Nonstick cooking spray
  • Salt and pepper
  • Rosemary (1 sprig chopped)

~To do~

The steak:  Heat your grill or broiler to high, and brush the steak with olive oil and season with salt and pepper.  Place on grill or broiler and cook on each side for 4-5 minutes until done to your liking.  Remove from heat and let rest for 5-10 minutes, then slice thinly.

Quesadilla:  Heat skillet on medium-high.  When hot, add one tortilla and layer on the steak, cheese, onion, rosemary and spinach and season with salt and pepper.  Top with second tortilla, let sit for a minute or two.  When bottom tortilla begins to crisp and brown, use a spatula to carefully turn over and brown the second side.  Cut into wedges and drizzle on a bit of vinegar, or use as a dip.


You can also do this as a burrito.  Swap the 2 6″ tortillas for 1 large, fill will toppings and roll it up.


~ Shopping List ~

  • 1 lb ground meat (beef, pork and veal mix is excellent)
  • bread crumbs
  • 1/3 cup ketchup
  • 1/4 cup water (or broth or beer)
  • 5 dashed tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • salt
  • 1 package Lipton’s French Onion Soup Mix
  • 1 egg slightly beaten

~ What to do ~

Preheat oven to 350 degrees (F).  Mix ingredients together, shape into loaf form and place on an un-greased cookie sheet.  Bake uncovered for for 30-45 minutes.  Remove from oven and top with ketchup (optional), cook for an additional 15 minutes.


Steak au Poivre

~ Shopping List ~

  • 4 2 to 4 tenderloin steaks or eye of round (estimate 5 ounces per person)
  • 2 tablespoons 1 to 2 Tbsp green peppercorns in brine, rinsed and drained
  • 1/4 cup red wine or strong black tea
  • Salt to season
  • 1/2 cup beef stock
  • 1/2 cup crème fraîche

~ What to do ~

  1. Bring the meat to room temperature before cooking, about 20 minutes. Put the peppercorns to soak in the wine (drain before using). Heat the pan to high, and season the meat. When the pan is very hot, fry the steaks on both sides to your liking.
  2. Let the meat rest on a board while you make the sauce. Deglaze the pan with the stock and boil it down to a generous tablespoon, about 2 minutes. Lower the heat and add the drained peppercorns and cream to heat through. Put the meat back in the pan, turning once to coat. Then, put the meat on a platter and pour over the sauce. Serve.

As seen on the Food Network’s French Food at Home.