Steak with Orange-Thyme Sauce Recipe

Steak with Orange-Thyme Sauce Recipe
Steak with Orange-Thyme Sauce Recipe photo by Taste of Home
Publisher Photo

Steak with Orange-Thyme Sauce Recipe

Be the first to add a review
Publisher Photo
“This is an easy, yet fancy dish for company,” writes Mitzi Sentiff of Annapolis, Maryland. “You'll get the delicious taste of orange along with a little spiciness. It's great with rice and a side salad.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup orange marmalade
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons grated orange peel
  • 1 teaspoon soy sauce
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1-1/4 pounds beef top sirloin steak

Directions

In a small bowl, combine the first seven ingredients; set aside 1/3 cup for basting.
Broil steak 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting with some of the reserved sauce. Let stand for 5 minutes before slicing. Serve with the remaining sauce. Yield: 4 servings.
Originally published as Steak with Orange-Thyme Sauce in Simple & Delicious July/August 2008, p49

Nutritional Facts

4 ounce-weight: 283 calories, 6g fat (2g saturated fat), 57mg cholesterol, 448mg sodium, 27g carbohydrate (24g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

  • 1/2 cup orange marmalade
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons grated orange peel
  • 1 teaspoon soy sauce
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1-1/4 pounds beef top sirloin steak
  1. In a small bowl, combine the first seven ingredients; set aside 1/3 cup for basting.
  2. Broil steak 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting with some of the reserved sauce. Let stand for 5 minutes before slicing. Serve with the remaining sauce. Yield: 4 servings.
Originally published as Steak with Orange-Thyme Sauce in Simple & Delicious July/August 2008, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSteak with Orange-Thyme Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review