Spicy mustard dressing and sweet-and-sour apple chutney make a tangy combination to excite your taste buds
Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
15 minutes 30 minutes 4 servings 3 oz steak, 1/4 C chutney, 1/2 C mustard dressing
Ingredients
For chutney:
1 Granny Smith apple, rinsed, peeled, cored, and diced (about 1 C)
2 Tbsp shallots, minced
1 Tbsp garlic, minced (about 2–3 cloves)
1/2 C canned no-salt-added diced tomatoes
2 oz golden seedless raisins (about ½ C)
1/4 C apple cider vinegar
2 Tbsp maple syrup
For steak:
4 beef top sirloin steaks, lean (3 oz each)
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp olive oil
For mustard dressing:
2 C low-sodium beef broth
2 Tbsp Dijon mustard
2 Tbsp cornstarch
Directions
1, 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.
2, For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
3, Season the steaks with salt and pepper, and lightly coat with oil.
4, 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.
5, 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.
6, Serve each steak with ¼ cup of chutney and ½ cup of mustard dressing.
Tip: Try serving with a side of steamed broccoli and Savory Brown Rice.
Nutrition Facts
calories 285
Total fat 8 g
Saturated fat 2 g
Cholesterol 35 mg
Sodium 421 mg
Total fiber 2 g
Protein 23 g
Carbohydrates 32 g
Potassium 554 mg
Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.
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