Ingredients
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1 1/2 lbs trimmed sirloin steaks (4 steaks)
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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2 tablespoons olive oil
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1 medium zucchini, diced, approximately 1/2 cup
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1/2 cup diced onion
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1/2 cup diced tomatoes
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6 ounces raw shrimp, peeled and halved
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3 tablespoons chicken broth
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3 tablespoons heavy cream
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2 ounces monterey jack cheese, shredded or 2 ounces monterey jack pepper cheese
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1/4 teaspoon ground black pepper
Instructions
- Mix salt, pepper and garlic powder together then sprinkle on both sides of the 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, stirring 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, stirring to melt.
- Spoon sauce over the steaks OR slice steaks very thinly and stir back into the veggie sauce mixture then mound on plates.