steak - Apricot + Almond Stuffed Steak
Source of Recipe
rdj newsletter
steak - Apricot + Almond Stuffed Steak
1, 8 ounce beef top loin steak, cut 1 to 1-1/2 inches thick
1/8 teaspoon pepper
4 dried apricot halves or 2 dried peach halves, finely snipped
1 tablespoon toasted sliced almonds
1/3 cup apricot or peach nectar or orange juice
4 dried apricot halves or dried peach halves, finely snipped
1 tablespoon thinly sliced green onion
1/2 teaspoon cornstarch
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
1 tablespoon toasted sliced almonds (optional)
Make a pocket in the steak by cutting a deep horizontal slit.
Sprinkle with 1/8 teaspoon pepper on the cut surfaces of the pocket.
Spoon the 4 apricots or peaches and 1 tablespoon almonds into the
pocket. If necessary, secure opening of pocket with a wooden toothpick.
To broil,
place steak on the unheated rack of a broiler pan. Broil 3
to 4 inches from the heat to desired doneness, turning once. (Allow 8 to
12 minutes for rare, 13 to 17 minutes for medium, or 18 to 22 minutes
for well-done.)
To grill,
place steak on the rack of an uncovered grill. Grill
directly over medium-hot coals to desired doneness, turning once. (Allow
8 to 12 minutes for rare, 12 to 15 minutes for medium, or 16 to 20
minutes for well-done.)
Meanwhile, for sauce, in a small saucepan combine the apricot nectar,
peach nectar, or orange juice; 4 apricots or peaches green onion;
cornstarch; bouillon granules; and 1/8 teaspoon pepper. Cook and stir
over medium heat until thickened and bubbly. Cook and stir for 1 minute
more.
To serve, cut steak in half. Transfer each half of the steak to an
individual plate. Pour sauce over the steak. If desired, sprinkle with 1
tablespoon almonds. Makes 2 servings.
Nutritional facts per serving
calories: 251 , total fat: 9g , saturated fat: 3g , cholesterol: 65mg ,
sodium: 286mg , carbohydrate: 16g , protein: 26g
|
|
member logon
