Nutrition information per serving: 509 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 6 mg Cholesterol; 555 mg Sodium; 59 g Total Carbohydrate; 3.4 g Dietary Fiber; 33 g Protein; 4.5 mg Iron; 10.3 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.2 mg Zinc; 32.7 mcg Selenium.
1 beef Top Sirloin Steak boneless, cut 3/4 inch thick (about 1 pound)
1 tablespoon butter
Wash hands with soap and water before cooking and always after touching raw meat.
1. To prepare marmalade, heat butter and olive oil in large nonstick skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in wine, prunes, preserves and vinegar. Cook 5 minutes or until liquid evaporates and marmalade thickens and turns dark, stirring occasionally. Remove from heat; stir in thyme and salt. Set aside to cool.
2. Rub both sides of beef steak with garlic; sprinkle evenly with pepper. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. About 2 minutes before steaks are done, place rolls, cut sides down, on grid. Grill until toasted.
Cook's Tip: Four (4-inch long) French rolls, split, may be substituted for mini baguettes.
3. Carve steak into thin slices. Evenly layer steak slices, marmalade and cheese on bottom of each roll. Close sandwiches; cut each crosswise in half.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.Other recipes