Steak with Apricots
The joy of cooking, says Sunset reader Margaret Pache, is trying new things for her family. Here she pairs the season's fresh apricots with grilled steaks.
Yield: Makes 4 servings
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Amount per serving
- Calories: 406
- Calories from fat: 51%
- Protein: 30g
- Fat: 23g
- Saturated fat: 9.1g
- Carbohydrate: 17g
- Fiber: 0.9g
- Sodium: 173mg
- Cholesterol: 98mg
- 3/4 cup canned apricot nectar
- 1/4 cup orange juice
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons prepared horseradish
- 4 beef tenderloin steaks (1 in. thick; 6 oz. each), fat-trimmed
- 4 firm-ripe apricots (1/2 to 3/4 lb. total), rinsed
- Salt and pepper
- 1. In a bowl, mix apricot nectar, orange juice, honey, mustard, and horseradish. Rinse meat and put in a plastic food bag; add 1/3 cup of the apricot sauce. Seal bag and let stand 15 to 20 minutes, turning occasionally. Reserve remaining apricot sauce.
- 2. Cut apricots in half and discard pits. Lift steaks from bag and discard the marinade.
- 3. Lay steaks on a grill over a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds). Lay apricot halves on grill and brush with some of reserved apricot sauce. Cook steak, turning once, until done to your liking, 8 to 10 minutes total for medium-rare (pink in center, cut to test). Cook apricots until hot and lightly browned, about 5 minutes total; as cooked, transfer to a platter and keep warm.
- 4. Heat the rest of the reserved apricot sauce until boiling in a microwave-safe bowl in a microwave oven at full power (100%) or in a pan on direct heat. Serve sauce with steaks and apricots, adding salt and pepper to taste.
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