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Steak and Peppers in Chimichurri Sauce

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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Need a quick dinner idea? This colorful, flavorful beef dish is complete in 25 minutes...and there's just one skillet to wash!

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

Directions

  • 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
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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