Beef Steak with Curried Onion

'04

Beef Steak with Curried Onion & Plum Sauce

4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or 4 boneless beef chuck eye steaks, cut 3/4 inch thick
2 tablespoons olive oil
Salt and pepper
2 green onions with tops, sliced diagonally
1/3 cup plum preserves
2 tablespoons Major Grey mango chutney
3/4 teaspoon curry powder
1/4 cup water
1 tablespoon fresh lime juice
1/4 cup roasted salted peanuts, chopped

Heat oil in large heavy nonstick skillet over medium heat until hot. Place steaks in skillet; cook shoulder top blade steaks 13 to 15 minutes (chuck eye steaks 9 to 11 minutes) for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Remove to platter; keep warm.

Add green onions to skillet; cook and stir 1 to 2 minutes or until golden. Stir in preserves, chutney and curry powder. Add water; cook and stir until sauce is hot. Stir in lime juice; remove from heat.

Spoon sauce over steaks. Sprinkle with peanuts. Makes 4 servings.