Steak and Peppers in Chimichurri Sauce

Need a quick dinner idea? This colorful, flavorful beef dish is complete in 25 minutes...and there's just one skillet to wash!

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

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

  • 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
610mg
610%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
80%;
Calcium
10%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.