BEEF STEAK WITH CURRIED ONION & PLUM SAUCE
Barbara Estabrook, WI
Total preparation and cooking time: 30 minutes ยท Makes 4 servings
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4
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beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or 4 boneless
beef chuck eye steaks, cut 3/4 inch thick
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2
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tablespoons olive oil
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Salt and pepper
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2
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green onions with tops, sliced diagonally
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1/3
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cup plum preserves
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2
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tablespoons Major Grey mango chutney
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3/4
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teaspoon curry powder
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1/4
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cup water
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1
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tablespoon fresh lime juice
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1/4
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cup roasted salted peanuts, chopped
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1. Heat oil in large heavy nonstick skillet over medium heat until hot. Place
steaks in skillet; cook shoulder top blade steaks 13 to 15 minutes (chuck eye
steaks 9 to 11 minutes) for medium rare to medium doneness, turning
occasionally. Season with salt and pepper, as desired. Remove to platter; keep
warm.
2. Add green onions to skillet; cook and stir 1 to 2 minutes or until golden.
Stir in preserves, chutney and curry powder. Add water; cook and stir until
sauce is hot. Stir in lime juice; remove from heat.
3. Spoon sauce over steaks. Sprinkle with peanuts.
Cook's Tip:
Major Grey mango chutney is available under several brand names in the condiment
section of large supermarkets.
Nutrition information per serving, using top blade:
479 calories; 36 g protein; 29 g carbohydrate; 24 g fat; 251 mg sodium; 77 mg
cholesterol; 6.2 mg niacin; 0.5 mg vitamin B6; 4.6 mcg vitamin B12; 4.3 mg
iron; 11.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.
Nutrition information per serving, using chuck eye:
398 calories; 31 g protein; 29 g carbohydrate; 17 g fat; 244 mg sodium; 70 mg
cholesterol; 5.4 mg niacin; 0.4 mg vitamin B6; 3.8 mcg vitamin B12; 4.0 mg
iron; 9.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.