Yield: 4 servings

Marinade
1 teaspoon olive oil
2 tablespoons dry white wine
2 tablespoons light soy sauce
1/8 teaspoon hot pepper sauce
1 clove garlic, minced

Cooking Mixture
4 beef chuck eye steaks
2 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon cumin
1/4 teaspoon oregano

Prepare marinade. Brush over both sides of steaks; cover and refrigerate overnight.

Spray an 8-inch nonstick skillet with cooking spray. Saut?2 cloves garlic, onion, green pepper, cumin and oregano on moderate heat, stirring frequently for 10 minutes. Taste and add garlic salt, if needed.

Meanwhile, sear steaks in a heavy frypan on medium-high heat. Saut?5 minutes per side of medium-rare doneness.

Per Serving: 35 Cal (35% from Fat, 18% from Protein, 47% from Carb); 1 g Protein; 1 g Tot Fat; 4 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 506 mg Sodium; 0 mg Cholesterol