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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Serve this quick flavor-packed steak with sliced avocado, orange, and red onion. Canned chipotle chiles in adobo sauce are sold at supermarkets and Latin markets. Ingredients:
2 teaspoons ground cumin, divided |
1 16-ounce top sirloin steak |
1 tablespoon olive oil |
1 cup coarsely chopped red onion |
1 cup canned crushed tomatoes |
1/2 cup low-salt chicken broth |
2 tablespoons bittersweet or semisweet chocolate chips |
3/4 teaspoon minced canned chipotle chiles in adobo or chipotle hot sauce |
1/4 teaspoon ground cinnamon |
1/2 teaspoon finely grated orange peel |
fresh cilantro leaves |
Directions:
1. Rub 3/4 teaspoon cumin on each side of steak. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add steak to 1 side of skillet and onion to other side. Cook until onion is brown and steak is medium-rare, stirring onion and turning steak once, 6 to 7 minutes. Transfer steak to plate. Add tomatoes, broth, chocolate, chipotles, cinnamon, and 1/2 teaspoon cumin to skillet. Stir 2 minutes. Add orange peel; season with salt. Puree in blender.
2. Slice steak and divide among 4 plates. Drizzle with sauce; top with cilantro leaves.
3. Per serving: 326.6 kcal calories, 48.0 % calories from fat, 17.4 g fat, 6.4 g saturated fat, 59.0 mg cholesterol, 16.5 g carbohydrates, 3.4 g dietary fiber, 6.6 g total sugars, 13.1 g net carbohydrates, 26.2 g protein Nutritional analysis provided by Bon Appétit
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