Citrus Steaks with Spicy Orange Sauce
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Total Recipe Time: 1 hour to 1 hour 10 minutes
Makes 4 servings
1 to 1-1/4 pounds beef top sirloin cap steaks, cut 1 inch thick
4 ears sweet corn, in husks
1 medium orange
1 clove garlic, minced
1/2 teaspoon pepper
1/2 cup nonfat plain Greek-style yogurt or plain nonfat regular yogurt
1 tablespoon chopped fresh cilantro
1/4 to 1/2 teaspoon chipotle chili powder
|1.||Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes.
|2.||Grate 1 teaspoon peel from orange. Squeeze 2 tablespoon juice from orange; set aside. Combine peel, garlic and pepper; press evenly onto beef steaks.
|3.||Remove corn from water. Place on outer edge of grid over medium, ash-covered coals; grill, covered, 20 to 30 minutes (over medium heat on preheated gas grill, 15 to 25 minutes) or until tender, turning occasionally. Place steaks in center of grid over medium, ash-covered coals. Grill, covered, 9 to 14 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
|4.||Meanwhile, combine 2 tablespoons reserved orange juice, yogurt, cilantro and chipotle powder in medium bowl. Cover and refrigerate until ready to use.
|5.||Carve steaks into slices, season with salt as desired. Serve with sauce and corn.
Nutrition information per serving: 265 calories; 9 g fat (2 g saturated fat; 3 g monounsaturated fat); 71 mg cholesterol; 14 mg sodium; 21 g carbohydrate; 2.2 g fiber; 30 g protein; 6.4 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 2.2 mg iron; 30.2 mcg selenium; 4.8 mg zinc; 0.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.