Heart Healthy
Named for the Mexican city of Tampico, where it originated, this steak dish has south-of-the-border flavor and flair. Chili powder gives the meat a beautiful red sheen, and the smoked paprika heightens its flavor. Serve with brown rice and a vegetable side dish.
Print Recipe
Steak Tampiqueña
Named for the Mexican city of Tampico, where it originated, this steak dish has south-of-the-border flavor and flair. Chili powder gives the meat a beautiful red sheen, and the smoked paprika heightens its flavor. Serve with brown rice and a vegetable side dish.
-
Servings
4
-
Serving Size:
3 ounces beef
Ingredients
-
1 teaspoon olive oil -
1/2 medium onion -
2 medium garlic cloves -
1 medium tomato -
4 ounces green chiles -
Cooking spray -
1 teaspoon chili powder -
1 pound top sirloin steak -
1/2 teaspoon smoked paprika -
1/4 cup jack cheese
Directions
Tip: Click on step to mark as complete.
-
In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion begins to soften. Stir in the tomato and green chiles. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer for 6 to 8 minutes so the flavors blend, stirring occasionally. -
Lightly spray the grill rack or a broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler. -
Sprinkle the chili powder over both sides of the beef. Using your fingertips, gently press the chili powder so it adheres to the beef. -
Grill, or broil 5 to 6 inches from the heat, for 10 to 15 minutes, or until the beef is the desired doneness, turning once halfway through. Transfer the beef to a cutting board. Slice the beef thinly. Transfer to serving plates. -
Sprinkle each serving with the paprika. Spoon the onion mixture over each. Sprinkle with the cheese.
Cooking Tip: To peel a tomato easily, use a sharp knife to cut an “X” into the bottom. Plunge the tomato into boiling water to cover. Cook for 10 seconds. Using a slotted spoon, remove it from the water. Let cool for 5 minutes. Using your fingers or a paring knife, slip off the skin. It should come off easily. You can also use gadgets, such as a fruit peeler, to peel tomatoes. A fruit peeler resembles a potato peeler except that the cutting blade is serrated, which helps it to grip the surface of soft-sided fruits and vegetables for easy peeling.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 192 | |
|---|---|---|
| Total Fat | 7.0 g | |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 59 mg | |
| Sodium | 210 mg | |
| Total Carbohydrate | 5 g | |
| Dietary Fiber | 2 g | |
| Sugars | 2 g | |
| Protein | 26 g | |
Dietary Exchanges
1 vegetable, 3 lean meat
-
Servings
4
-
Serving Size:
3 ounces beef
Ingredients
-
1 teaspoon olive oil -
1/2 medium onion -
2 medium garlic cloves -
1 medium tomato -
4 ounces green chiles -
Cooking spray -
1 teaspoon chili powder -
1 pound top sirloin steak -
1/2 teaspoon smoked paprika -
1/4 cup jack cheese
Directions
Tip: Click on step to mark as complete.
-
In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion begins to soften. Stir in the tomato and green chiles. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer for 6 to 8 minutes so the flavors blend, stirring occasionally. -
Lightly spray the grill rack or a broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler. -
Sprinkle the chili powder over both sides of the beef. Using your fingertips, gently press the chili powder so it adheres to the beef. -
Grill, or broil 5 to 6 inches from the heat, for 10 to 15 minutes, or until the beef is the desired doneness, turning once halfway through. Transfer the beef to a cutting board. Slice the beef thinly. Transfer to serving plates. -
Sprinkle each serving with the paprika. Spoon the onion mixture over each. Sprinkle with the cheese.
Cooking Tip: To peel a tomato easily, use a sharp knife to cut an “X” into the bottom. Plunge the tomato into boiling water to cover. Cook for 10 seconds. Using a slotted spoon, remove it from the water. Let cool for 5 minutes. Using your fingers or a paring knife, slip off the skin. It should come off easily. You can also use gadgets, such as a fruit peeler, to peel tomatoes. A fruit peeler resembles a potato peeler except that the cutting blade is serrated, which helps it to grip the surface of soft-sided fruits and vegetables for easy peeling.
American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.
Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.
Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.
