Marrakesh Beef

Main Ingredient: Black Canyon® Angus Beef Bottom Round, Eye of Round or Shoulder Steaks
Servings: 4



2 Black Canyon® Angus Beef Bottom Round, Eye of Round or Shoulder Steaks, cut 3/4- to 1-inch thick (about 1-1/2 pounds)
1 Can (14-1/2 ounces) diced tomatoes with garlic and onion or stewed tomatoes with onion, undrained
1 Cup mango chutney
1-1/2 Teaspoons curry powder
1 Package (5.6 ounces) toasted pine nut couscous
Chopped fresh cilantro (optional)


  1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Season with salt and pepper, as desired.
  1. Combine tomatoes, chutney and curry powder in small bowl. Pour over steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
  1. Meanwhile prepare couscous according to package directions, omitting butter or oil.
  1. Carve steaks into thin slices. Serve over couscous. Top with cooking liquid and cilantro, if desired.

Nutritional Information

Nutrition information per serving: 530 Calories; 8 g Fat (2 g Saturated Fat; 2 g Monounsaturated Fat); 75 mg Cholesterol; 1,916 mg Sodium; 82 g Carbohydrate; 3.2 g Fiber; 34 g Protein; 4.8 mg Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Iron; 30.5 mcg Selenium; 4.6 mg Zinc.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Iron, Selenium and Zinc; and a good source of Fiber.