Orange Pepper Steaks
Yield
4 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, tenderloin
cut 1 inch thick |
*
|
| 2 | teaspoons |
black pepper
|
|
| ½ | cup |
orange marmalade
|
|
| 4 | teaspoons |
apple cider vinegar
|
|
| ½ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, tenderloin
cut 1 inch thick |
*
|
| 1E+1 | ml |
black pepper
|
|
| 118 | ml |
orange marmalade
|
|
| 2E+1 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
ginger
ground |
|
Directions
Press pepper evenly into both sides of beef steaks.
Place on rack in broiler pan so surface of meat is 2 to 3 inches from the heat.
Combine marmalade, vinegar and ginger.
Brush top of steaks with half of marmalade mixture.
Broil steaks 10 to 15 minutes for rare (140-degrees F.) to medium (160-degree F.), turning once and brushing with remaining marmalade mixture.
Serving suggestion. Steamed new potatoes, microwaved asparagus and baby carrots.
Note* use corse grind black pepper if possible
