30 minutes

4 beef shoulder top blade steaks (Flat Iron) (6 to 8 oz each) or 4 boneless beef chuck eye steaks, cut 3/4" thick
2 Tbsp olive oil
2 green onions, sliced
1/3 cup plum preserves
2 Tbsp Major Grey mango chutney
3/4 tsp curry powder
1 Tbsp fresh lime juice
1/4 cup roasted salted peanuts, chopped

1. Heat oil in large heavy nonstick skillet over medium heat until hot. Add beef steaks; cook flat iron steaks 13 to 15 minutes (chuck eye steaks 9 to 11 minutes) for mediumrare to medium doneness, turning occasionally. Remove. Season with salt and pepper.

2. Add green onions to skillet; cook and stir 1 to 2 minutes or until golden. Stir in preserves, chutney and curry powder. Add 1/4 cup water; cook and stir until sauce is hot. Add lime juice. Serve over steaks. Sprinkle with peanuts.

4 servings

Courtesy Cattlemen's Beef Board