T-Bone Steaks with Sweet & Savory Steak Sauce
Homemade steak sauce made with dates, onion, molasses will make your tastebuds sing with joy as you savor this juicy grilled T-Bone!
Cook Time: 50 Minutes
Servings: 4
Ingredients: 14
Ingredients
Sweet & Savory Steak Sauce:
Preparation
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Step 1
Combine Sauce ingredients in small saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, stir in additional 1 to 2 teaspoons water.) Return sauce to saucepan; keep warm until ready to serve.
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Step 2
Place carrots and 2 tablespoons water in large nonstick skillet. Cover; cook 8 to 10 minutes or until water has evaporated; add squash. Drizzle with oil; toss to coat evenly. Continue to cook, uncovered, 6 to 8 minutes or until vegetables are crisp-tender and beginning to brown, stirring occasionally. Season with salt, as desired.
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Step 3
Meanwhile, press pepper evenly onto beef T-Bone Steaks. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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Step 4
Remove bones; carve steaks crosswise into slices. Season steaks with salt, as desired. Serve with sauce and vegetables.
Nutrition Information
354 Calories
4g SAT FAT
32g PROTEIN
5.8 mg IRON
6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 354 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 61 mg Cholesterol; 792 mg Sodium; 30 g Total Carbohydrate; 4.9 g Dietary Fiber; 32 g Protein; 5.8 mg Iron; 6.7 mg NE Niacin; 0.8 mg Vitamin B6; 2.4 mcg Vitamin B12; 6 mg Zinc; 12.3 mcg Selenium; 22 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- 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.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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