Just like pork, steak bakes well with apples and spices. Baking makes the meat and apple slices moist and tender, with a mild hint of fall.
To complement the seasonal tastes, serve with mashed sweet potatoes made with a dab of butter, brown sugar, and salt and pepper. Add a steamed green veggie and it’s a balanced meal.
Baked Steak Strips with Apples
• 3 Granny Smith organic apples, sliced
• 5 ml (1 tsp) water
• 15 ml (1 tbsp) pure vanilla extract
• 15 ml (1 tbsp) packed brown sugar
• 1 ml (1/4 tsp) cinnamon
• Pinch (1/8 tsp) nutmeg
• 2-4 cross rib steak strips, beef chuck shoulder 2.5 cm (1-inch) thick
• 5 ml (1 tsp) olive oil
• Dash salt and pepper
• 1.5 litre (1.5 qt) baking or casserole dish
• Aluminum foil
• Meat thermometer
Step 1: Pre-heat oven to 180° C (350° F).
Step 2: Wash apples, towel dry, and thinly slice with the peel left on. Place the apple slices, water, vanilla, brown sugar, and spices in a baking or casserole dish. Mix the apples together and position them to cover the bottom of the dish.
Step 3: Place the meat on a plate and cover all over with olive oil, salt and pepper.
Step 4: In a large frying pan over medium heat, sear each side of the meat until it is slightly brown (approximately 1 minute per side).
Step 5: Place the meat among the apple slices in the baking or casserole dish. Cover with foil and bake for 20 minutes. Remove foil, and carefully move a few apple slices with a fork to cover the top of the meat. Cook uncovered for an additional 10 minutes or until the meat thermometer reaches the desired doneness (rare, medium, or medium-well). Don’t over-cook. Remember that meat continues to cook for several minutes after being removed from the oven.
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