 |
INGREDIENTS
| 2 tbsp |
|
30 mL |
|
lemon juice |
| 1 tbsp |
|
15 mL |
|
EACH Dijon mustard and olive oil |
| 1 |
|
1 |
|
clove garlic, minced |
| 1 tsp |
|
5 mL |
|
dried thyme |
| 1 lb |
|
500 g |
|
Beef Marinating Medallion or Steak (Sirloin Tip, Outside Round or Flank) OR Grilling Medallion, 1 inch (2.5 cm) thick (approx 2 steaks) |
|
|
|
|
Sage Onion Compote (recipe follows) |
PREPARATION TIME: 15 min
COOKING TIME: 15 min
MARINATING TIME: 2 to 24 h
DIRECTIONS
1. In resealable freezer bag, combine lemon juice, mustard, oil, garlic and thyme. Add Medallions to bag; seal tightly and refrigerate 12 to 24 hours for Marinating Medallions and Steaks OR 2 to 4 hours for Grilling Medallions.
2. Discard marinade. Grill, broil or sauté using medium-high heat, for 6 to 7 minutes per side for medium doneness. Best cooked only to medium.
3. After grilling slice steak thinly across the grain. Serve steaks with warm Sage Onion Compote.
SAGE ONION COMPOTE
In heavy saucepan, heat 2 tbsp (30 mL) butter and 1 tbsp (15 mL) vegetable oil over medium heat. Add 3 cups (750 mL) sliced red onion; cook, stirring often for 10 to 12 minutes or until onion just starts to brown. Stir in 1/4 cup (50 mL) toasted coarsely chopped almonds, 1 tbsp (15 mL) EACH brown sugar, balsamic vinegar and chopped fresh sage; heat through. Season with salt and pepper to taste.
|
NUMBER OF SERVINGS: 2 to 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 98 Calories |
|
5 g Fat |
| 7 g Protein |
|
1 g Carbohydrates |
|
A good source of Iron (20 % RDI)
and an excellent source of Zinc (52 % RDI)
|
TIP
|
Time-saver Tip: Prepare the compote while the steaks marinade.
|
|
|
|
|
