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Reviews Date of last review
Tue February 28, 2012
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Ingredients: 1 1/2 pounds trimmed sirloin steaks --4 steaks
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 tablespoons olive oil
1 medium zucchini squash -- diced, approx 1/2 cup
1/2 cup diced onion
1/2 cup diced tomato
6 ounces shrimp -- peeled and halved
3 tablespoons chicken broth
3 tablespoons heavy cream
2 ounces monterey jack cheese -- shredded; pepper jack

How To Prepare: Mix salt, pepper and garlic powder. Sprinkle on both sides of steaks and set steaks aside to sit at room temperature for 5 minutes.
Heat 1 tablespoon of oil in a large skillet over med/high heat and tilt skillet to coat. Sear steaks for 3 minutes on each side for med/rare(go 1 minute longer per side for medium.)
Remove steaks and keep warm. Heat remaining oil in skillet and add zucchini, onions and tomato. Saute for 3 minutes until veggies start to color slightly, stiring often. Add shrimp and cook another 2 minutes until shrimp turns pink.
Add broth and cream and bring to a boil then turn off the heat and add the cheese, stiring to melt.
Spoon over the steaks OR slice steaks very thinly and stir back into the veggie sauce mixture then mound on plates.

Number of Servings: 4
Carbs per serving - include all nutritional information if known: Per Serving: 563 Calories; 40g Fat (64.0% calories from fat); 45g Protein; 5g Carbohydrate; 1g Dietary Fiber; 199mg Cholesterol; 537mg Sodium.
Preparation Time: 20 minutes including prep time
Effort (Easy, Average, Difficult): Easy
Posts: 7,167
Registered: September 2000
Location: S.E. Texas Gulf Coast

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