Treat yourself to these beef steaks rubbed with a Mexican-flavored mixture of fresh thyme and ancho chili served with a fresh homemade cabbage, mango and avocado slaw.
To prepare Slaw, combine lime juice, salt and chile powder in small bowl; gradually whisk in oil until blended. Set aside. Combine remaining slaw ingredients in large bowl. Add dressing; toss gently to coat. Let stand while preparing beef or refrigerate, covered, up to 4 hours.
Preheat oven to 350°F. Combine Rub ingredients; press evenly onto beef filets. Heat heavy, ovenproof, nonstick, skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.
Cook in 350°F oven 20 to 24 minutes for medium rare; 25 to 28 minutes for medium doneness. Remove from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve filets into slices; serve with slaw.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 454 Calories; 32g Total Fat; 6g Saturated Fat; 17g Monounsaturated Fat; 70mg Cholesterol; 325mg Sodium; 19g Total carbohydrate; 28g Protein; 3.8mg Iron; 5.9mg Niacin; 0.7mg Vitamin B6; 16.4mg Choline; 2.8mcg Vitamin B12; 6.4mg Zinc; 30.2mcg Selenium; 5.3g Fiber.