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)

Roasted Potatoes:
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.
Nutritional Information
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.
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