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  2. Pepper-Rubbed Beef Chuck Eye Steak

Pepper-Rubbed Beef Chuck Eye Steak

Try this peppery steak tonight! Beef Chuck Eye Steak served with a red wine sauce.

  • 30
    min
  • 4
    SERVINGS
  • 280
    Cal
  • 22 g
    Protein

Ingredients:

  • 1 beef Chuck Eye Steak (about 1 pound)
  • 1 teaspoon cracked black pepper or mixed cracked peppercorns (black, white, green and pink)
  • 1 teaspoon minced garlic
  • 2 teaspoons vegetable oil
  • 1/2 cup beef broth
  • 1/4 cup dry red wine

Cooking:

  1. Combine 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.

    Cook's 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.

  2. Add 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.

  3. Serve steak with sauce.

280 CALORIES

0 % *

8g SAT FAT

0 % DV **

22g PROTEIN

0 % DV

2 mg IRON

0 % DV

7.4 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: 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.

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