Prep time: 15 minutes
Cook time: 30 minutes
Spicy mustard dressing and sweet-and-sour apple chutney make a tangy combination to excite your taste buds
- 1 Granny Smith apple, rinsed, peeled, cored, and diced (about 1 C)
- 2 Tbsp shallots, minced
- 1 Tbsp garlic, minced (about 2 – 3 cloves)
- ½ C canned no-salt-added diced tomatoes
- 2 oz golden seedless raisins (about ½ C)
- ¼ C apple cider vinegar
- 2 Tbsp maple syrup
- 4 beef top sirloin steaks, lean (3 oz each)
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp olive oil
For mustard dressing:
- 2 C low-sodium beef broth
- 2 Tbsp Dijon mustard
- 2 Tbsp cornstarch
- For the chutney, combine all the ingredients in a small saucepan. Bring to a boil over high heat, and simmer for 20 minutes or until apples are cooked and soft. Remove from the heat and hold warm, or cool and store.
- For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
- Season the steaks with salt and pepper, and lightly coat with oil.
- Grill or broil 3 – 4 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF). Remove from the heat and set aside for 5 minutes.
- For the mustard dressing, mix together beef broth, Dijon mustard, and cornstarch in a small saucepan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat and simmer for 2 – 3 minutes.
- Serve each steak with ¼ cup of chutney and ½ cup of mustard dressing.
Yield: 4 servings
Serving size: 3 oz steak, ¼ C chutney, ½ C mustard dressing
Each serving provides: calories 285, total fat 8g, saturated fat 2g, cholesterol 35mg, sodium 421mg, total fiber 2g, protein 23g, carbohydrates 32g, potassium 554mg