Broiled Sirloin With Spicy Mustard and Apple Chutney
Spicy mustard dressing and sweet-and-sour apple chutney make a tangy
combination to excite your taste buds
PREP TIME :
- 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.
- Tip: Try serving with a side of steamed broccoli and Savory Brown rice.
Nutrition (per serving):
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