Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
2
teaspoons ground cumin, divided
1
16-ounce top sirloin steak
1
tablespoon olive oil
1
cup coarsely chopped red onion
1
cup canned crushed tomatoes
1
/2 cup low-salt chicken broth
2
tablespoons bittersweet or semisweet chocolate chips
3
/4 teaspoon minced canned chipotle chiles in adobo or chipotle hot sauce
1
/4 teaspoon ground cinnamon
1
/2 teaspoon finely grated orange peel
Fresh cilantro leaves
Need to make a substitution?
Preparation
Step 1
Rub 3/4 teaspoon cumin on each side of steak. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add steak to 1 side of skillet and onion to other side. Cook until onion is brown and steak is medium-rare, stirring onion and turning steak once, 6 to 7 minutes. Transfer steak to plate. Add tomatoes, broth, chocolate, chipotles, cinnamon, and 1/2 teaspoon cumin to skillet. Stir 2 minutes. Add orange peel; season with salt. Puree in blender.
Step 2
Slice steak and divide among 4 plates. Drizzle with sauce; top with cilantro leaves.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 326.6 %Calories from Fat 48.0 Fat (g) 17.4 Saturated Fat (g) 6.4 Cholesterol (mg) 59.0 Carbohydrates (g) 16.5 Dietary Fiber (g) 3.4 Total Sugars (g) 6.6 Net Carbs (g) 13.1 Protein (g) 26.2