Just because it's the middle of the week doesn't mean you can't enjoy a delicious steak dinner. Steak is actually an excellent option for a last minute meal because it cooks quickly and can be easily seasoned with a simple sauce or, as in tonight's recipe, a scrumptious chutney. Chunks of sweet potato are mixed with a chunky, mango chutney and sweet, dried cranberries. The final result is a flavorful textured accompaniment to steaks. To make this for your loved ones, get the recipe, just read more
1 large sweet potato, peeled and diced (12 oz.)
4 6-ounce boneless beef round steaks, about 3/4-inch thick
1/3 cup mango chutney
1/4 cup dried cranberries
- In a medium saucepan bring lightly salted water to boiling. Add sweet potato. Simmer, covered, 8 to 10 minutes or until tender. Drain; keep warm.
- Meanwhile, preheat large nonstick skillet over medium-high heat.
- Season steaks with salt and steak seasoning. Add meat to skillet; reduce heat to medium. Cook 8 to 10 minutes. If meat browns too quickly, reduce heat to medium-low. Transfer to plates; cover to keep warm.
- Add potatoes to skillet. Cook and stir 2 minutes. Add chutney and cranberries; heat through. Serve with steaks.