1 Granny Smith apple, rinsed, peeled, cored, and diced (about 1 C)
2 Tbsp shallots, minced
1 Tbsp garlic, minced (about 2–3 cloves)
½ C canned no-salt-added diced tomatoes
2 oz golden seedless raisins (about ½ C)
¼ C apple cider vinegar
2 Tbsp maple syrup

For steak:

4 beef top sirloin steaks, lean (3 oz each)
¼ tsp salt
¼ tsp ground black pepper
1 Tbsp olive oil

For mustard dressing:

2 C low-sodium beef broth
2 Tbsp Dijon mustard
2 Tbsp cornstarch

calories	285
Total fat	8 g
Saturated fat	2 g
Cholesterol	35 mg
Sodium	421 mg
Total fiber	2 g
Protein	23 g
Carbohydrates	32 g
Potassium	554 mg

Directions

1	For the chutney, combine all the ingredients in a small saucepan. Bring to a boil over high heat, and simmer for 20 minutes or until apples are cooked and soft. Remove from the heat and hold warm, or cool and store.

2

For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
3

Season the steaks with salt and pepper, and lightly coat with oil.
4

Grill or broil 3–4 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF). Remove from the heat and set aside for 5 minutes.

5	For the mustard dressing, mix together beef broth, Dijon mustard, and cornstarch in a small saucepan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat, and simmer for 2–3 minutes.

6

Serve each steak with ¼ cup of chutney and ½ cup of mustard dressing.

Tip: Try serving with a side of steamed broccoli and Savory Brown Rice.

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Archived page, reproduced from a 2011 copy. It is reference material, not current guidance.