Broiled Sirloin with Spicy Mustard and Apple Chutney
Makes 4 Servings
- 1 Granny Smith apple, rinsed, peeled, cored, and diced (about 1 cup)
- 2 tablespoon shallots, minced
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 1⁄2 cup canned no-salt-added diced tomatoes
- 1⁄2 cup golden seedless raisins (about 2oz)
- 1⁄4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 4 beef top sirloin steaks, lean (3oz each)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon olive oil
- For mustard dressing:
- 2 cups low-sodium beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons cornstarch
- For the chutney, combine all the ingredients in a small saucepan.
- Bring to a boil over high heat, and simmer for 20 minutes or until apples are cooked and soft.
- Remove from the heat and hold warm, or cool and store.
- For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
- Season the steaks with salt and pepper, and lightly coat with oil.
- Grill or broil 3–4 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145°F).
- Remove from the heat and set aside for 5 minutes.
- For the mustard dressing, mix together beef broth, Dijon mustard, and cornstarch in a small saucepan.
- Bring to a boil on medium-high heat while stirring constantly. Lower the heat, and simmer for 2–3 minutes.
- Serve each steak with 1⁄4 cup of chutney and 1⁄2 cup of mustard dressing.
Nutritional Information (Per Serving)
- 285 Calories
- 8g Total Fat
- 2g Saturated Fat
- 35mg Cholesterol
- 421mg Sodium
- 2g Total Fiber
- 23g Protein
- 32g Carbohydrates
- 554mg Potassium