- 1 pound lean boneless top sirloin steak
- Vegetable cooking spray
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 cup julienne-sliced green pepper
- 1/2 cup julienne-sliced sweet red pepper
- 1 medium onion, cut into thin wedges
- 1 (6-ounce) can no-salt-added tomato paste
- 1 1/2 teaspoons dried basil
- 2 cups water
- 2/3 cup quick-cooking grits, uncooked
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 2 egg whites
- 1/4 cup grated Parmesan cheese
- calories 317
- caloriesfromfat 30 %
- fat 10.7 g
- satfat 5 g
- monofat 3.7 g
- polyfat 0.5 g
- protein 35.2 g
- carbohydrate 20.1 g
- fiber 0.0 g
- cholesterol 83 mg
- iron 0.0 mg
- sodium 458 mg
- calcium 0.0 mg
How to Make It
Trim fat from steak; slice steak in half lengthwise. Slice halves into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook 3 minutes or until browned on all sides, stirring often. Add garlic, and saute 30 seconds. Transfer meat mixture to a bowl; sprinkle with salt, and set aside.
Coat skillet with cooking spray, and place over medium-high heat until hot. Add peppers and onion; saute 5 minutes or until crisp-tender. Add tomato paste, basil, and meat mixture; stir well. Transfer to an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Bring water to a boil in a saucepan. Add grits; cover, reduce heat, and simmer 5 minutes or until thickened, stirring often. Remove from heat; stir in mozzarella.
Beat egg whites at high speed of an electric mixer until stiff peaks form. Stir one-fourth of beaten egg whites into grits mixture. Fold remaining egg whites into grits mixture. Spread grits mixture over meat mixture; sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until puffed and golden. Let stand 10 minutes before serving.