Steak rubbed with a Cajun-peppercorn seasoning, broiled to order and served on a bed of grilled onions.
Yield: 24 servings
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1. Brush onion slices with oil. Place onion slices on hot grid to "grill-mark", turning once. Remove; keep warm.
|Bermuda onions, sliced 3/4 inch thick||12|
|Olive oil|| as needed|
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2. Combine peppercorns, oregano, thyme, Cajun seasoning and garlic in small bowl. Sprinkle 1 teaspoon seasoning mixture over both sides of each steak; reserve.
3. For each serving: Panbroil 2 steaks in hot skillet over medium-high heat to desired doneness, turning once. Place steaks on hot grid to "grill-mark", turning once.
4. Place steaks on bed of grilled onions.
NOTE: Four teaspoons each dry oregano and thyme leaves may be substituted for fresh. Follow directions as above except sprinkle 1/2 teaspoon seasoning mixture on both sides of each steak.
|Crushed black peppercorns||1/2 cup|
|Fresh oregano, chopped||1/4 cup|
|Fresh thyme, minced||1/4 cup|
|Dry Cajun seasoning||2 tablespoons|
|Garlic, minced||2 tablespoons|
|Loin, Tenderloin Steaks, Side Muscle Off, Skinned (IMPS/NAMP 1190A)||48|
Nutrition information per serving: 402 calories; 15 g fat(5 g saturated fat; 6 g monounsaturated fat); 138 mg cholesterol; 249 mg sodium; 14 g carbohydrate; 2.1 g fiber; 50 g protein; 14.4 mg niacin; 1.3 mg vitamin B6; 2.7 mg vitamin B12; 3.8 mg iron; 57.2 mg selenium; 9.2 mg zinc; 194.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.