By Nicole Duncan
Steak and Peppers in Chimichurri Sauce
12 steps
Prep:10minCook:16min
Serve with Potatoes.
Updated at: Thu, 17 Aug 2023 13:53:23 GMT
Nutrition balance score
Good
Glycemic Index
22
Low
Glycemic Load
2
Low
Nutrition per serving
Calories403.2 kcal (20%)
Total Fat29.4 g (42%)
Carbs8.9 g (3%)
Sugars2.4 g (3%)
Protein25.2 g (50%)
Sodium775.8 mg (39%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ cupbasil pesto
1 tablespoonlemon juice
¼ teaspoondried oregano leaves
⅛ teaspooncrushed red pepper flakes
1 tablespoonextra virgin olive oil
1 cuponion
medium, thinly sliced
1orange bell pepper
medium, cut into bite-size strips
1yellow bell pepper
medium, cut into bite-size strips
1 lbbeef sirloin steak
boneless, cut into 4 serving pieces
1 teaspoongarlic-pepper blend
½ teaspoonsalt
Instructions
Step 1
In medium heatproof bowl, mix pesto, lemon juice, oregano and pepper flakes; set aside.
Step 2
In 12-inch nonstick skillet, heat oil over medium heat.
Step 3
Cook onion and bell peppers in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
Step 4
Stir in pesto mixture.
Step 5
Return mixture to same bowl.
Step 6
Cover; set aside.
Step 7
Sprinkle both sides of beef pieces with garlic-pepper blend and salt.
Step 8
Heat same skillet over medium-high heat.
Step 9
Add beef; cook 10 minutes, turning once.
Step 10
Return vegetable mixture to skillet.
Step 11
Cook 1 to 2 minutes, stirring occasionally, until vegetables are hot and beef is of desired doneness (145°F for medium-rare).
Step 12
Serve pepper mixture over beef.
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