Peppered Steaks with Caramelized Onions

Name: Peppered Steaks with Caramelized Onions
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Chuck Arm Steak; seasoned pepper; sub recipe; potatoes; olive oil; dried thyme leaves; salt

Try this recipe tonight! Roasted potatoes, caramelized onions and spinach accompany beef steaks for a steakhouse worthy meal.

Cook Time: 60 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

2 Beef Chuck Arm Steaks, cut 1 inch thick (About 8 ounces each)
2 teaspoons seasoned pepper blend
Caramelized Onions and Sautéed Spinach (recipe follows)

Roasted Potatoes:

1 pound unpeeled small red and brown-skinned potatoes, quartered
1 teaspoon olive oil
1/2 teaspoon dried thyme
1/8 teaspoon salt

Preparation

Step 1

Preheat oven to 425°F. Place potatoes on rimmed baking sheet. Sprinkle with oil, thyme and salt; toss to coat. Roast in oven 30 to 40 minutes or until tender, turning occasionally.
Step 2

Meanwhile, press pepper blend onto beef Chuck Arm Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet, cook 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice.
Step 3

Carve steaks; season with salt, as desired. Top with onions; serve with potatoes and spinach.

Caramelized Onions and Sautéed Spinach: Heat 1 tablespoon butter in large nonstick skillet over medium heat until melted. Add 1 large yellow onion, cut 1/4 inch thick, cook 18 to 21 minutes or until caramelized, stirring frequently. Remove onions from pan; keep warm. Heat 2 teaspoons olive oil and 1 large clove of minced garlic over medium heat in same pan about 30 seconds or until fragrant. Add 8 cups spinach and 1/8 teaspoon salt. Toss to coat and cook 1 minute or until just wilted, stirring frequently. Serve immediately.

Nutrition Information

339 Calories

0 %*

6g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

5.4 mg IRON

0 %DV

6.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 339 Calories; 135 Calories from fat; 15g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 72 mg Cholesterol; 325 mg Sodium; 24 g Total Carbohydrate; 3.9 g Dietary Fiber; 27 g Protein; 5.4 mg Iron; 4.8 mg NE Niacin; 0.6 mg Vitamin B₆; 2.6 mcg Vitamin B₁₂; 6.2 mg Zinc; 27.1 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.