Friday, August 6, 2010

Blackened Creole Petite Thin Sirloin Steak

2 Petitte Thin Sirloin Steaks 
Frontier Blackened Creole Powder
1/4 TSP Jane's Original Sweet Lime Pepper Marinade Seasoning
1 TSP Frontier or Trader Joe's Garlic Powder
1 Pkt Splenda (Optional)
1-2 TSP Crushed or Chopped Garlic 
1 Small Bottle Wishbone Light Italian Dressing Sweetened with Sucralose (Splenda)
Pompeian Pomegranate Vinegar or Balsamic Vinegar
2 TBSP Kikoman Teriyaki Garlic & Green Onion Takumi Collection (NO Plain Teriyaki)
1 TBSP Roasted Garlic Cooking Oil
1 Large Skillet

Add Garlic Oil To PAN; Heat on Low, Turn off Burner Remove Pan; Set Aside 
Add Your Steaks To Pan With Pre-Heated Garlic Oil
Sprinkle Blackened Creole Powder over Steaks Lightly More IF YOU LIKE HEAT.
Add in Garlic & Sprinkle around Pan
Sprinkle 1/4 TSP Jane's Lime Pepper Over Your Steaks, 
Add Enough Vinegar To Cover Steaks, Add in Splenda
Turn Burner Back on and Cook On The Stove Till 1/2 Done
Now Add in Your Garlic & Green Onion Teriyaki Sauce And Cook To Your Desired Temp

Remove and Cool For 7 -10 Minutes
Slice the Steak on a Cutting Board which you can eat as your meal with some brown rice, or small plain sweet potato and lemony green beans or garlic asparagus. Or DO What I DO and Add this over a Romaine Salad.

In Large Bowl Add in your preferred amount of green romaine lettuce, sprinkle some oregano over salad, sprinkle fresh ground pepper over salad, add in your cooked steak, sprinkle some good quality balsamic vinegar over salad, add in some shredded carrots, colored peppers, add in partially frozen marion blackberries, partially frozen california peaches, toss & enjoy.

Then the next day or two use the rest of your steak for more salads.

Here is the Steak Marinading

Finished Salad Ready For The Fruit

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