Recipe Source: Deliciously Healthy Dinners
||3 oz steak, ¼ C chutney, ½ C mustard dressing
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.
Try serving with a side of steamed broccoli and Savory Brown Rice.
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