Directions:
- Place the peppercorns, chilies and coriander in a blender. Cover and process until coarsely ground. Stir in the onion, thyme, salt and orange peel.
- Rub steak sauce and seasoning mixture over roast; cover and refrigerate for 8 hours or overnight.
- Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Meanwhile, in a large skillet, cook onions in oil over low heat for 30-35 minutes or until golden brown, stirring frequently. Stir in wine and bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until liquid is evaporated. Stir in the thyme, pepper and salt.
- Transfer meat to a warm serving platter. Let stand for 10 minutes before slicing. Sprinkle with parsley. Serve with onions. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.17 Kcal (2337 kJ) | ||
| Calories from fat | 293.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.62g | 50% | |
|---|---|---|---|
| Cholesterol | 156.38mg | 52% | |
| Sodium | 1123.1mg | 47% | |
| Potassium | 945.65mg | 20% | |
| Total Carbs | 14.04g | 5% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 49.14g | 98% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 3.6mg | 20% | |
| Calcium | 111.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 149.79 Kcal (627 kJ) | ||
| Calories from fat | 78.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 50% | |
|---|---|---|---|
| Cholesterol | 41.97mg | 52% | |
| Sodium | 301.39mg | 47% | |
| Potassium | 253.77mg | 20% | |
| Total Carbs | 3.77g | 5% | |
| Sugars | 1.39g | 21% | |
| Dietary Fiber | 0.83g | 12% | |
| Protein | 13.19g | 98% | |
| Vitamin C | 2.8mg | 17% | |
| Iron | 1mg | 20% | |
| Calcium | 29.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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