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broiling, grilling American
Grilled T-Bone Steak for Two

Photo by: Hans Rott
Comments: 0
 

Recipe

Like any good relationship, the T-Bone is the perfect blend of two, in this case two of the most prized cuts of beef—the top loin and the tenderloin. Paired perfectly with a cocoa-based sauce and a colorful vegetable, such as roasted red peppers, the T-Bone for Two is the ideal way to show your love some love and let sparks fly.

Yield: Makes 2 servings
Cooking time: 25 To 50 Minutes

Ingredients

  • 1 T-Bone steak, cut 1 inch thick (about 1 pound)
  • 1 teaspoon steak seasoning

Mole Sauce (Spring)—makes 1 cup:

  • 1 can (8 ounces) tomato sauce
  • ¼ cup water
  • ¼ cup raisins
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons packed brown sugar
  • 1 teaspoon minced garlic
  • ¾ teaspoon ground ancho chile powder
  • ¼ teaspoon salt

Lemon-Pesto Sauce (Summer)—makes ¼ cup:

  • 3 tablespoons basil pesto sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • ¼ teaspoon coarse grind black pepper

Wasabi Sauce (Fall)—makes about 1/3 cup:

  • 3 tablespoons maple syrup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 ½ teaspoons wasabi paste
  • 1 teaspoon minced fresh ginger

Coffee Sauce (Winter)—makes about ½ cup

  • ½ cup strong brewed coffee
  • 1 ½ tablespoons packed brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon paprika
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Directions

1. Prepare desired sauce(s); set aside.

2. Press steak seasoning evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Remove bone; carve steak crosswise into slices. Serve with sauce(s).

For the Mole Sauce:

Combine all ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes to blend flavors, stirring occasionally. Carefully pour hot sauce in food processor or blender container. Cover; process 30 seconds or until smooth, adding 1 to 2 tablespoons water to thin sauce, if necessary. Return to saucepan; keep warm until ready to use.

For the Lemon-Pesto Sauce:

Combine all ingredients in a small bowl.

For the Wasabi Sauce:

Combine all ingredients in a small bowl.

For the Coffee Sauce:

Combine the coffee, brown sugar, balsamic vinegar, cornstarch, and paprika in a small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in the butter, salt, and pepper; keep warm until ready to use.

To broil, place steak on rack in broiler pan so surface of beed is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Notes

Any leftover sauce(s) may be refrigerated and reserved for another use.

One and one-half teaspoons wasabi powder combined with 1 ½ teaspoons water may be substituted for wasabi paste. Combine powder and water separately before adding to remaining sauce ingredients.


© 2006 American Dietetic Association and National Cattlemen's Beef Association
 

Nutritional Information

Nutrition information per serving, using Mole Sauce (Spring): 338 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 1312 mg sodium; 28 g carbohydrate; 3.5 g fiber; 31 g protein; 6.1 mg niacin; 0.5 mg vitamin B6; 2.4 mg vitamin B12; 6.0 mg iron; 11.3 mg selenium; 5.8 mg zinc; 11.7 mg choline.

Nutrition information per serving, using Lemon-Pesto Sauce (Summer): 331 calories; 21 g fat (6 g saturated fat; 5 g monounsaturated fat); 68 mg cholesterol; 622 mg sodium; 3 g carbohydrate; 1.0 g fiber; 31 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 10.7 mcg selenium; 5.4 mg zinc; 0.5 mg choline.

Nutrition information per serving, using Wasabi Sauce (Fall): 315 calories; 10 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 1099 mg sodium; 23 g carbohydrate; 0.0 g fiber; 30 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.3 mg iron; 10.8 mcg selenium; 6.7 mg zinc; 0.8 mg choline.

Nutrition information per serving, using Coffee Sauce (Winter): 324 calories; 16 g fat (7 g saturated fat; 6 g monounsaturated fat); 76 mg cholesterol; 718 mg sodium; 14 g carbohydrate; 0.4 g fiber; 29 g protein; 5.2 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.3 mg iron; 10.9 mcg selenium; 5.5 mg zinc; 3.7 mg choline.

 

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