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Peppery Minute Steaks With Sun Dried Tomatoes Recipe
|Cube steaks||12 Ounce (4 In Number, 3 Ounce Each)|
|Black pepper||To Taste|
|Reconstituted chopped sun dried tomatoes||1⁄2 Cup (8 tbs)|
|Defatted chicken stock/Beef stock||3⁄4 Cup (12 tbs)|
|Balsamic vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 696 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.7%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol 120 mg
Sodium 2212.9 mg92.2%
Total Carbohydrates 36 g12.1%
Dietary Fiber 7.3 g29.3%
Sugars 2.2 g
Protein 81 g162.8%
Vitamin A 10.7% Vitamin C 42.7%
Calcium 15.2% Iron 54.8%
*Based on a 2000 Calorie diet
In a large no-stick frying pan over high heat, sear the steaks for about 1 minute per side.
Transfer to a plate and tent with foil to keep warm.
Add the tomatoes, stock and vinegar to the pan and cook for 3 to 5 minutes, or until the liquid is reduced by half.
Return the steaks to the pan and heat through.