Pepper-Rubbed Beef Chuck Eye Steak
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Step 1Combine pepper and garlic; press evenly onto beef Chuck Eye Steak. Heat oil in large nonstick skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
Cooking Tip: Four 4 ounce beef Tenderloin Steaks, cut 1 inch thick, may be substituted for Chuck Eye Steak. Cook steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
Step 2Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
Step 3Serve steak with sauce.
Nutrition information per serving: 280 Calories; 171 Calories from fat; 19g Total Fat (8 g Saturated Fat; 1 g Trans Fat; 2 g Polyunsaturated Fat; 8.6 g Monounsaturated Fat;) 75 mg Cholesterol; 170 mg Sodium; 1 g Total Carbohydrate; 0 g Dietary Fiber; 22 g Protein; 2 mg Iron; 319 mg Potassium; 8.2 mg NE Niacin; 0.3 mg Vitamin B6; 2.6 mcg Vitamin B12; 7.4 mg Zinc; 23.7 mcg Selenium; 69 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin B6, and Choline.