- 4
- 25 mins
- 25 mins
Ingredients
- 2 teaspoons ground cumin, divided
- 1 16-ounce top sirloin steak
- 1 tablespoon olive oil
- 1 cup coarsely chopped red onion
- 1 cup canned crushed tomatoes
- 1/2 cup low-salt chicken broth
- 2 tablespoons bittersweet or semisweet chocolate chips
- 3/4 teaspoon minced canned chipotle chiles in adobo or chipotle hot sauce
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon finely grated orange peel
- Fresh cilantro leaves
Preparation
Step 1
Rub 3/4 teaspoon cumin on each side of
steak. Sprinkle with salt and pepper. Heat
oil in large nonstick skillet over medium-high
heat. Add steak to 1 side of skillet
and onion to other side. Cook until onion
is brown and steak is medium-rare,
stirring onion and turning steak once, 6
to 7 minutes. Transfer steak to plate. Add
tomatoes, broth, chocolate, chipotles,
cinnamon, and 1/2 teaspoon cumin to skillet.
Stir 2 minutes. Add orange peel; season
with salt. Puree in blender.
Slice steak and divide among 4 plates.
Drizzle with sauce; top with cilantro leaves.
Per serving: 326.6 kcal calories,
48.0 % calories from fat,
17.4 g fat,
6.4 g saturated fat,
59.0 mg cholesterol,
16.5 g carbohydrates,
3.4 g dietary fiber,
6.6 g total sugars,
13.1 g net carbohydrates,
26.2 g protein
Nutritional analysis provided by
Bon Appétit