One year we purchased our new Victorian bed. That was special. He got me a roundish wood box one year with a ladybug in it and on the lid is inscribed I love you (love being a red heart). I love this. It's a token with a mega meaning. This year I am showered with not one gift, but five, including a small heart shaped box of chocolates with the words, "You make my heart melt." Is that awesome or what. I am so lucky. Of course, he eats the chocolates.
Anyway, here is a wonderful dinner with a sauce that is plum perfect. Add rice and a serving of cut green beans and you have a time-saving one dish meal just like that. Awesome!
Beef Steak with Curried Onion and Plum Sauce
Ingredients:
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or 4 boneless beef chuck eye steaks, cut 3/4 inch thick
2 tablespoons olive oil
Salt and pepper
2 green onions 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
Directions:
1. Heat oil in large heavy nonstick skillet over medium heat until hot. Place steaks in skillet; cook shoulder top blade steaks 13 to 15 minutes (chuck eye steaks 9 to 11 minutes) for medium rare to medium 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.
Serving Size: 4
Recipe By: National Beef Cook-Off® 2003
Ingredients:
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or 4 boneless beef chuck eye steaks, cut 3/4 inch thick
2 tablespoons olive oil
Salt and pepper
2 green onions 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
Directions:
1. Heat oil in large heavy nonstick skillet over medium heat until hot. Place steaks in skillet; cook shoulder top blade steaks 13 to 15 minutes (chuck eye steaks 9 to 11 minutes) for medium rare to medium 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.
Serving Size: 4
Recipe By: National Beef Cook-Off® 2003
Cook's Tip: Major Grey mango chutney is available under several brand names in the condiment section of large supermarkets.
© Cattlemen's Beef Board and National Cattlemen's Beef Association
Nutritional Information:
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.
Nutrition information per serving, using chuck eye:
398 calories; 31 g protein; 29 g carbohydrate; 17 g fat; 244 mg sodium; 70 mg cholesterol; 5.4 mg niacin; 0.4 mg vitamin B6; 3.8 mcg vitamin B12; 4.0 mg iron; 9.1 mg zinc.
That's it for today, blog.