By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and New York Beef Council, and am eligible to win prizes associated with the contest. I was not compensated for my time.

After reading about an upcoming recipe contest in a monthly New York State Academy of Nutrition and Dietetics (NYSAND) email newsletter, I decided to start brainstorming what I might want to submit.  The contest is open to dietitians, diet techs, dietetic student interns and members of the Academy of Nutrition and Dietetics in the Northeast. The parameters were such that the recipe had to include a 4-oz lean cut of beef and 2 servings of fruit or vegetables, either in the dish or on the side. Starting Nov 14, you can vote for my recipe at http://www.nutritioulicious.com/. Voting ends Nov. 20.

Red meat still seems to get a bad wrap in the health arena, and it’s truly unfortunate and not true!  Beef is an excellent source of vitamins and minerals, including iron, vitamin B12 and zinc.  The majority of beef cuts are lean, and a 3-ounce serving provides 25 grams of protein.  As a dietitian, I recommend 20-30 grams protein per meal to help maintain a healthy weight and promote satiety.

I wanted to come up with something truly unique, and reached out to the hubby for help.  He immediately suggested I include a spicy pepper sauce we had on a trip to Spain a few years ago.  I ran with it, incorporating another food item we found all over the place in Spain: the tortilla, which is like an omelet with potatoes.  It’s topped with an incredibly flavorful pepper sauce, called ‘Mojo Picon,’ that goes well with just about anything.  We’ve eaten the tortilla for breakfast and dinner, and liked it equally well.

Spanish-Style Steak and Eggs

Serves 4

Mojo Picon Sauce: 

• 4 jarred roasted red peppers
• 1 slice stale bread
• 3-4 cloves garlic
• 1/4 tsp ground cumin
• 2 tsp red pepper flakes
• 1/2 tsp coarse salt
• 1/2 cup olive oil
• 1/4 cup water
• 1 tsp Spanish sherry vinegar

Put all sauce ingredients into a blender or food processor, pulse until smooth. Makes approximately 2 cups; store in the refrigerator in an air-tight glass jar for up to 10 days.

Tortilla:

• 1 lb flank steak, cooked and sliced into bite-sized pieces
• 2 russet potatoes, cut into bite-sized pieces and roasted or steamed
• 1 red bell pepper, diced
• 1/2 cup onion, diced
• 4  handfuls spinach leaves
• 8 eggs, beaten with a whisk

Pre-heat oven broiler.  Heat a large non-stick skillet or cast-iron skillet over medium heat.  Add chopped peppers and onions, sauté until soft.  Add cut-up potatoes and spinach,sauté until greens are wilted.  Add cooked meat to skillet, and cook just until heated through. Turn heat to medium-low and pour eggs into skillet but do not stir.  Cook until edges begin to solidify; when the middle of the omelet is still runny, place skillet under broiler for 3-5 minutes.  Slide omelet out of pan and onto a plate, cut into four wedges and top with Mojo Picon Sauce.

Check out the other contest entries here!