Peppered Steaks with Caramelized Onions
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Total Recipe Time: 45 minutes to 1 hour
Makes 4 servings
2 beef Ranch steaks, cut 1 inch thick (about 8 ounces each)
2 teaspoons seasoned pepper blend
Caramelized Onions and Sautéed Spinach (recipe follows)
1 pound unpeeled small red and brown-skinned potatoes, quartered
1 teaspoon olive oil
1/2 teaspoon dried thyme
1/8 teaspoon salt
|1.||Preheat oven to 425°F. 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.||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 (145°F) to medium (160°F) doneness, turning twice. |
|3.||Carve steaks; season with salt, as desired. Top with onions; serve with potatoes and spinach.
Caramelized Onions and Sautéed Spinach: Heat 1 tablespoon butter in large nonstick skillet over medium heat until melted. Add 1 large yellow onion, cut 1/4 inch thick, cook 18 to 21 minutes or until caramelized, stirring frequently. Remove onions from pan; keep warm. Heat 2 teaspoons olive oil and 1 large clove of minced garlic over medium heat in same pan about 30 seconds or until fragrant. Add 8 cups spinach and 1/8 teaspoon salt. Toss to coat and cook 1 minute or until just wilted, stirring frequently. Serve immediately.
Nutrition information per serving: 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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.