Pepper-Rubbed Beef Chuck Eye Steak

Name: Pepper-Rubbed Beef Chuck Eye Steak
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Chuck Eye Steak (Delmonico); pepper; garlic; vegetable oil; beef broth; dry red wine

Try this peppery steak tonight! Beef Chuck Eye Steak served with a red wine sauce.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

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Ingredients

1 beef Chuck Eye Steak (about 1 pound)
1 teaspoon cracked black pepper or mixed cracked peppercorns (black, white, green and pink)
1 teaspoon minced garlic
2 teaspoons vegetable oil
1/2 cup beef broth
1/4 cup dry red wine

Preparation

Step 1

Combine pepper and garlic; press evenly onto beef Chuck Eye Steak. Heat oil in large nonstick skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.

Cooking Tip: Four 4 ounce beef Tenderloin Steaks, cut 1 inch thick, may be substituted for Chuck Eye Steak. Cook steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
Step 2

Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
Step 3

Serve steak with sauce.

Nutrition Information

280 Calories

0 %*

8g SAT FAT

0 %DV**

22g PROTEIN

0 %DV

2 mg IRON

0 %DV

7.4 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: 280 Calories; 171 Calories from fat; 19g Total Fat (8 g Saturated Fat; 1 g Trans Fat; 2 g Polyunsaturated Fat; 8.6 g Monounsaturated Fat;) 75 mg Cholesterol; 170 mg Sodium; 1 g Total Carbohydrate; 0 g Dietary Fiber; 22 g Protein; 2 mg Iron; 319 mg Potassium; 8.2 mg NE Niacin; 0.3 mg Vitamin B₆; 2.6 mcg Vitamin B₁₂; 7.4 mg Zinc; 23.7 mcg Selenium; 69 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin B6, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.