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Orange-Cumin Steaks
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Orange-Cumin Steaks

1 Hr(s)
10 Min(s) Prep
50 Min(s) Cook
Give your sirloin steak an exotic twist with a marinade made from OJ, A.1. Original Sauce and a blend of fragrant spices.
What You Need
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4 servings
Original recipe yields 4 servings
1/2 cup orange juice
1/4 cup A.1. Original Sauce
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
4 boneless beef sirloin steak s (about 3 oz. each)
8 green onions
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. grated orange zest
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Let's Make It
1
Combine juice, steak sauce and seasonings. Reserve 1/4 cup steak sauce mixture; set aside. Place steaks in resealable plastic bag. Pour remaining steak sauce mixture over steaks in bag; seal bag. Turn bag over several times to evenly coat steaks. Refrigerate at least 30 min. to marinate.
2
Preheat grill to medium-high heat. Remove steaks from bag; discard marinade. Grill steak 20 to 22 min. or until cooked through, turning occasionally and brushing with reserved 1/4 cup steak sauce mixture. Grill onions with steak during last 5 to 7 min. of grilling.
3
Mix Parmesan cheese and orange zest. Sprinkle over cooked steaks and top with onions just before serving.
Kitchen Tips
Tip 1
Food Facts
Use the touch test. A steak that is rare will feel soft and juicy when touched; medium is slightly firmer but still spongy while well-done is firm throughout.
Tip 2
Substitute
White and red onions also go very well with the great flavors of the meat. Core and quarter the onion grilling as directed.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 290mg
13%
Total Carbohydrates 7g
3%
Dietary Fibers 1g
4%
Sugars 4g
8%
Protein 18g
36%
Vitamin A
8%
Vitamin C
10%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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