Yield: 4 servings; 7 points per serving.
1 Tbsp black pepper
1 pound lean tenderloin beef, 4 X 4-oz. steaks, trimmed of fat
1 cup fat-free beef broth
1 cup fat-free evaporated milk
1/4 cup fat-free sour cream
2 oz. Gorgonzola cheese
2 Tbsp chives, minced
1 1/2 pound asparagus, about 40 spears, ends trimmed and steamed
Press some pepper onto both sides of each steak.
Warm a heavy-bottomed skillet over high heat until very hot, 2 to 3 minutes. Set steaks in pan and sear both sides until nicely browned. Reduce heat to medium-high and cook until done as desired. Remove to plates.
Add beef broth to pan and boil until almost all gone. Add evaporated milk and boil until reduced by half.
Off heat, whisk in sour cream, gorgonzola and chives. Pour sauce over steaks and serve with asparagus.
Yield 2 (2 cup) servings; 10 points per serving
1 8-oz. ribeye steak
t tsp. dark sesame oil, divided
1 cup sliced green onions (1 inch slices)
2 cups packaged cabbage & carrot cole slaw
2 (2.8 oz.) packages beef flavored ramen noodle soup
1 1/2 cups water
1 tbsp. low-salt soy sauce
Trim fat from steak; cut steak diagonally across grain into thin slice. Heat 1/2 teaspoon oil in a large nonstick skillet over medium high heat. Add steak and green onions; stir fry 1 minute. Remove steak mixture from skillet; keep warm. Heat remaining 1/2 teaspoon oil in skillet over medium high heat. Add slaw; stir fry for 30 seconds. Remove slaw from skillet and keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.
Yield: 8 servings; 5 points per serving
1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2-pound) flank steak, trimmed
Cooking spray
1/2 teaspoon cornstarch
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.
Prepare grill.
Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.
Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.