Quick & Spicy Beef Chuck Eye Steaks
A quick marinade makes these steaks spicy yet flavorful. Pair with your favorite vegetable side dish for a complete meal.
-
20
min -
4
SERVINGS -
350
Cal -
41 g
Protein
Ingredients:
- 4 beef Chuck Eye Steaks, cut 3/4 inch thick (about 1-3/4 pounds)
- 1/2 teaspoon salt
Marinade:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/4 cup red wine vinegar
- 1/4 teaspoon sugar
Cooking:
-
Combine oil, garlic, chili powder, oregano and red pepper in small skillet; cook over medium heat 2 to 3 minutes. Cool slightly. Stir in vinegar and sugar. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes.
-
Remove steaks; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt.
Nutrition:
348 CALORIES
0 % *
7g SAT FAT
0 % DV **
41g PROTEIN
0 % DV
4.9 mg IRON
0 % DV
13.4 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: 348 Calories; 171 Calories from fat; 19g Total Fat (7 g Saturated Fat; 8 g Monounsaturated Fat;) 138 mg Cholesterol; 391 mg Sodium; 1 g Total Carbohydrate; 0.1 g Dietary Fiber; 41 g Protein; 4.9 mg Iron; 3.5 mg NE Niacin; 0.4 mg Vitamin B6; 3.2 mcg Vitamin B12; 13.4 mg Zinc; 34.9 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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