Steak and Peppers in Chimichurri Sauce

  • Prep 25 min
  • Total 25 min
  • Servings 4

Ingredients

  • 1/2 cup basil pesto
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried oregano leaves
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 medium orange bell pepper, cut into bite-size strips
  • 1 medium yellow bell pepper, cut into bite-size strips
  • 1 lb boneless beef top sirloin steak, cut into 4 pieces
  • 1 teaspoon garlic-pepper blend
  • 1/2 teaspoon salt

Steps

  • 1
    In medium heatproof bowl, mix pesto, lemon juice, oregano and pepper flakes; set aside.
  • 2
    In 12-inch nonstick skillet, heat oil over medium heat. Cook onion and bell peppers in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in pesto mixture. Return mixture to same bowl. Cover; set aside.
  • 3
    Sprinkle both sides of beef pieces with garlic-pepper blend and salt. Heat same skillet over medium-high heat. Add beef; cook 10 to 12 minutes, turning once, until browned and medium-rare doneness.
  • 4
    Return vegetable-pesto mixture to skillet with beef. Cook 1 to 2 minutes, stirring occasionally, until vegetables are hot and beef is of desired doneness. Serve pepper mixture over beef.

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
610mg
25%
Potassium
470mg
14%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
10%
Sugars
7g
Protein
34g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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