Broiled Mustard Steak

The beef tenderloin had some fat that I trimmed/cut off. There’s varying opinions on if you “need” fat for flavor or not. I personally choose to eat healthy fats, not the gnarly stuff on a piece of beef. You taste the flavorful meat nice enough in this recipe. And broiling gives it a crunchy sear like outdoor grilling, while still keeping the beef tender inside. Be sure to keep an eye on it, you don’t want to burn it!

I used sweet onion instead of green onion because I had run out. This is another reason you should watch the meat. Onions burn easily too!

Pair with a light cold salad and you have a complete healthy meal. We had one made with spinach and an interesting dressing (see below).
Broiled Mustard Steak
Prep Time: 10 minutes
Total Time: 30 minutes
Cook Time: 20 minutes

Ingredients

  • 4 3/4 ounces beef tenderloin, raw
  • 1 1/4 teaspoons extra virgin olive oil
  • 2 tablespoons green onion, chopped
  • 1 teaspoon Dijon mustard
  • 1 3/4 tablespoons balsamic vinegar

Preparation

  • Preheat broiler. Spray a broiler-pan rack with non-stick cooking spray. Trim any fat from the steak. Brush steak with olive oil. Season steak with salt and pepper.
  • Mix together the onion, mustard and vinegar..
  • Place the steak on the broiler pan rack, and broil 5 to 6 inches from heat for 4 to 5 minutes. Spread the top side of the steak with half of the mustard-onion mixture and broil for another 2 minutes. Turn the steak over and broil for another 4 to 5 minutes.
  • Spread the top side of the steak with the remaining mustard-onion mixture and broil for another 2 minutes, or until desired doneness. Let rest for 5 minutes before slicing and serving.

 

Spinach Salad
Prep Time: 5 minutes or less
Total Time: 5 minutes or less
Cook Time: 0 minutes

Ingredients

  • 4 tomatoes, cherry
  • 1 1/4 cups spinach, fresh, chopped
  • 1/4 cup mushrooms, sliced
  • 1 1/2 teaspoons salad dressing, ranch, reduced fat
  • 1 tablespoon balsamic vinegar

Preparation

  • Halve tomatoes and toss with spinach and mushrooms.
  • Drizzle with dressing and vinegar.
** NOTE: We have made this salad before and last time we added the flavor and health benefits of beets! A tiny sprinkle of AIM RediBeets to each serving of the salad (approximately one teaspoon). 🙂

 

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