Serve-A-Crowd
Beef Steaks
- 3 pounds beef bottom or
eye round steaks, cut 1 inch thick
2 medium onions, sliced, separated into rings
1 (12-ounce) bottle prepared chili sauce
8 to 10 crusty rolls, split or 16 to 20 medium flour tortillas,
warmed
Seasoning:
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon hot pepper sauce
3 cloves garlic, minced
Toppings:
Sliced lettuce, slivered jicama, chopped onion, chopped fresh
cilantro (optional)
- Heat oven to 325°F.
Place 28 x 18-inch piece of heavy-duty aluminum foil in roasting
pan. Combine seasoning ingredients; spread on beef steaks. Place
steaks in center of foil; top with onions and chili sauce. Bring
shorter ends of foil together above steaks; fold down to seal.
Fold in sides of foil to seal.
- Bake in 325°F oven
1-3/4 hours or until steaks are fork-tender. Carefully open foil.
Remove steaks; keep warm.
- Transfer onions and cooking
liquid to medium saucepan; bring to a boil. Cook and stir 3 minutes
or until slightly thickened. Carve steaks; top with onion mixture.
Serve with rolls and toppings.
Makes 8 to 10 servings.
Nutrition information per
serving, using beef bottom round steak: 513 calories; 47 g protein;
48 g carbohydrate; 13 g fat; 907 mg sodium; 122 mg cholesterol;
7.8 mg niacin; 0.6 mg vitamin B6; 3.2 mcg vitamin B12; 6.7 mg
iron; 7.6 mg zinc.
Nutrition information per
serving, using beef eye round steak: 461 calories; 43 g protein;
48 g carbohydrate; 9 g fat; 921 mg sodium; 88 mg cholesterol;
7.4 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 4.8 mg
iron; 6.7 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
