beef steaks with curried onion plum sauce
- 4 beef shoulder top blade (flat iron) steaks (6 to 8 oz each)
- 2 tablespoons olive oil
- salt & pepper to taste
- 2 green onion with tops, sliced diagonally
- 1/3 cup plum preserves
- 2 tablespoons Major Grey mango chutney
- 3/4 teaspoon curry powder
- 1/4 cup water
- 1 tablespoon fresh lime juice
- 1/4 cup roasted salted peanuts,chopped
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.
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.
Spoon sauce over steaks. Sprinkle with peanuts.
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, vitamin B12, iron and zinc, and a good source of niacin and vitamin B6.
Nutrition information per serving, using chuck eye: 398 calories; 17 g fat; 7 mg cholesterol; 244 mg sodium; 29 g carbohydrate; 31 g protein; 5.4 mg niacin; 0.4 mg vitamin B6; 3.8 mcg vitamin B12; 4 mg iron; 9.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.