Cucumber Ranch Steaks Recipe
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This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B
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4 beef shoulder center steaks (Ranch Steak), cut 3/4 inch thick (about 5 ounces each)
1/2 cup finely chopped seeded cucumber
1/4 cup prepared ranch dressing
1 tablespoon garlic -pepper seasoning
1 small tomato, seeded, diced (optional)
Combine cucumber and dressing in small bowl. Set aside.
Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Serve steaks with cucumber sauce. Garnish with tomato, if desired.
Cook's Tip: To easily seed a cucumber, cut it lengthwise in half and use the tip of a teaspoon to scrape out the seeds. European or English greenhouse-grown cucumbers, now available in many supermarkets, are virtually seedless.
Nutrition information per serving: 263 calories; 15 g fat (3 g saturated fat; 3 g monounsaturated fat); 75 mg cholesterol; 539 mg sodium; 2 g carbohydrate; 0.4 g fiber; 29 g protein; 9 mg niacin; 0.3 mg vitamin B6; 3 mcg vitamin B12; 5 mg iron; 39 mcg selenium; 9 mg zinc.
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