Beef Steak with Curried Onion-Plum Sauce

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Beef Steak with Curried Onion-Plum Sauce

Beef Steak with Curried Onion-Plum Sauce
Total Recipe Time:  30 to 35 minutes
Makes 4 servings

Ingredients

4 beef Flat Iron Steaks (8 ounces each) 2 tablespoons olive oilSalt and pepper2 green onions with tops, sliced diagonally1/3 cup plum preserves2 tablespoons Major Grey mango chutney3/4 teaspoon curry powder1/4 cup water1 tablespoon fresh lime juice1/4 cup roasted salted peanuts, chopped

Instructions

  1. Heat oil in large heavy nonstick skillet over medium heat until hot. Place steaks in skillet; cook flat iron steaks 11 to 14 minutes (chuck eye steaks 9 to 11 minutes) for medium rare (145°F) to medium (160°F) 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'sTip

Four Chuck Eye Steaks, cut 3/4 inch thick may be substituted for Flat Iron Steaks. Cook 9 to 11 minutes for medium rare to medium doneness, turning occasionally. 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 Flat Iron Steaks: 492 calories; 28 g fat (8 g saturated fat; 14 g monounsaturated fat); 106 mg cholesterol; 198 mg sodium; 26 g carbohydrate; 1.1 g fiber; 34 g protein; 10.2 mg niacin; 0.5 mg vitamin B6; 7.5 mcg vitamin B12; 4.0 mg iron; 48.6 mcg selenium; 11.9 mg zinc; 141.9 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.Nutrition information per serving, using Chuck Eye Steaks: 556 calories; 30 g fat (9 g saturated fat; 15 g monounsaturated fat); 146 mg cholesterol; 197 mg sodium; 26 g carbohydrate; 1.1 g fiber; 45 g protein; 10.0 mg niacin; 0.5 mg vitamin B6; 3.4 mcg vitamin B12; 5.4 mg iron; 37.1 mcg selenium; 14.5 mg zinc; 168.3 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

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