Apricot-and-Almond-Stuffed Steak
Recipe from Better Homes and Gardens

Elegant enough to serve guests, this steak is easy to make and ready to serve in 30 minutes. The thick-cut beef steaks, stuffed with dried apricot and toasted almond mixture, are topped with apricot sauce.


Apricot-and-Almond-Stuffed Steak

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Servings: 2 servings
Total Time: 30 mins
Related Categories: Grilling, Low Calorie, Low Fat, Low Sodium, Quick and Easy Dinners, Quick and Easy Steak Dishes, Sirloin Steak, Summer Dinners
 
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Ingredients
  • 1  8-ounce
    beef top loin steak, cut 1 to 1-1/2 inches thick
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  • 1/8  teaspoon
    pepper
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  • 4 
    dried apricot halves or 2 dried peach halves, finely snipped
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  • 1  tablespoon
    toasted sliced almonds
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  • 1/3  cup
    apricot or peach nectar or orange juice
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  • 4  dried
    apricot halves or dried peach halves, finely snipped
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  • 1  tablespoon
    thinly sliced green onion
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  • 1/2  teaspoon
    cornstarch
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  • 1/2  teaspoon
    instant chicken bouillon granules
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  • 1/8  teaspoon
    pepper
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  • 1  tablespoon
    toasted sliced almonds (optional)
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Directions
1.
Make a pocket in the steak by cutting a deep horizontal slit. Sprinkle with 1/8 teaspoon pepper on the cut surfaces of the pocket. Spoon the 4 apricots or peaches and 1 tablespoon almonds into the pocket. If necessary, secure opening of pocket with a wooden toothpick.
2.
To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 13 to 17 minutes for medium, or 18 to 22 minutes for well-done.)
3.
Or, to grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 12 to 15 minutes for medium, or 16 to 20 minutes for well-done.)
4.
Meanwhile, for sauce, in a small saucepan combine the apricot nectar, peach nectar, or orange juice; 4 apricots or peaches green onion; cornstarch; bouillon granules; and 1/8 teaspoon pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
5.
To serve, cut steak in half. Transfer each half of the steak to an individual plate. Pour sauce over the steak. If desired, sprinkle with 1 tablespoon almonds. Makes 2 servings.

Menu Idea
Drizzle whole green beans or asparagus spears with melted Mustard-Sage Butter or Sesame Butter and serve red grapes to complete your meal.
Nutrition information
Calories 251, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 65 mg, Sodium 286 mg, Carbohydrate 16 g, Protein 26 g. Percent Daily Values are based on a 2,000 calorie diet
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