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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
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Peppered Steaks with Caramelized Onions
45 minutes to 1 hour
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Ingredients: |
| 2 |
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beef shoulder center steaks (Ranch steak), cut 1 inch thick (about 8 ounces each) |
| 2 |
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teaspoons seasoned pepper blend |
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Caramelized onions and Sautéed Spinach (recipe follows) |
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Roasted Potatoes: |
| 1 |
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pound unpeeled small red and brown-skinned potatoes, quartered |
| 1 |
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teaspoon olive oil |
| 1/2 |
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teaspoon dried thyme |
| 1/8 |
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teaspoon salt |
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Instructions: |
| 1. |
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Preheat oven to 425ºF. Place potatoes on rimmed baking sheet. Sprinkle with oil, thyme and salt; toss to coat. Roast in oven 30 to 40 minutes or until tender, turning occasionally. |
| 2. |
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Meanwhile press pepper blend onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet, cook 13 to 16 minutes for medium rare to medium doneness, turning twice. |
| 3. |
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Carve steaks; season with salt, as desired. Top with onions; serve with potatoes and spinach. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving, including sautéed spinach: 339 calories; 15 g fat (6 g saturated fat; 7 g monounsaturated fat); 72 mg cholesterol; 325 mg sodium; 24 g carbohydrate; 3.9 g fiber; 27 g protein; 4.8 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 5.4 mg iron; 27.1 mcg selenium; 6.2 mg zinc. |
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