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ITALIAN-SEASONED DENVER CUT STEAKS WITH MASHED POTATOES
Total preparation and cooking time: 25 to 30 minutes
1-1/4 to 1-1/2 pounds beef chuck underblade center (Denver
Cut) steaks, cut 1 inch thick
1-1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
salt
prepared mashed potatoes, any variety, warmed
Sun-Dried Tomato Pesto:
1/2 cup boiling water
1/4 cup sun-dried tomato halves
1/4 cup prepared basil pesto sauce
1. Prepare Sun-Dried Tomato Pesto. Pour boiling water over sun-dried tomatoes in small bowl;
let stand 10 to 15 minutes or until tomatoes are softened. Drain well, squeezing out excess
water, if necessary. Finely chop tomatoes; combine with pesto sauce. Set aside.
2. Combine Italian seasoning and pepper; press evenly onto beef steaks. Place steaks on rack in
broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 16 minutes for medium
rare to medium doneness, turning once.
3. Carve steaks into slices. Season with salt, as desired. Serve steak with Sun-Dried Tomato
Pesto and potatoes, as desired.
Makes 4 servings.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron,
selenium and zinc.
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