This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free beer in this dish.
"I don't like to discuss my marriage, but I will tell you something which may sound corny but which happens to be true. I have steak at home. Why should I go out for hamburger?"
I had a version of this steak in Spain the last time I was there. The roasted pimento is sweet and the steak savory The version that I had was a little spicier than this recipe, so if you want to add a bit of zing, start with a pinch of cayenne pepper or red pepper flakes.
This is great served with something cool like the Cantaloupe and White Bean Salad or Cucumbers and Dill in Sour Cream, especially if you make your steak spicier.
The most common pepper in markets today is the Sweet Pepper or Bell Pepper. There are a number of varieties and all are in the Capsicum family, making them a cousin to chili peppers, such as jalapenos and habaneros.
Red bell peppers are simply green peppers that have been allowed to ripen on the vine longer and are, consequently, sweeter. There are also yellow, orange and purple varieties, each with subtly different flavors.
Look for peppers that are not soft and have no dark spots or obvious bruising. One sign of a pepper that is not fresh is when there are small pits in the skin.
Green bell peppers have twice the amount of vitamin C as oranges and red or yellow bell peppers have 4 times as much.
4 ounces peppers = 30 calories, 0g fat, 0g sat fat, 0g mono fat, 1g protein, 7g carbohydrates, 3mg sodium, 0mg cholesterol
Servings = 2 | Serving size =4 ounces beef with pepper and sauce
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers!
|2 medium||red bell peppers|
|1/2 tsp||fennel seed|
|1/2 tsp||dried oregano|
|1/2 tsp||ground cumin|
|fresh ground black pepper (to taste)|
|1 tsp||olive oil|
|2 4 ounce||skirt steak filets (or hanger steak or flap steak)|
|1/4 cup||beer or gluten-free beer|
|1 tsp||unsalted butter|
Preheat the oven to 325°F.
Place the peppers on a piece of foil in the oven. Roast for about 40 minutes. Turn every 10 minutes and they are done when the skin is browned but not blackened. The skin should have a puckered look to it.
Remove the peppers from the oven and place in a paper bag. After about 15 minutes tear open the bag and the outer skin will slip off.
Seed and core the peppers and set them aside, each on its own plate. (These are the plates you will serve on.)
While the peppers are cooking, place the fennel and oregano in a mortar and pestle or a blender.
Crush until powdered.
Mix together with the cumin, paprika, salt and pepper.
Rub the spice mixture onto the beef until well coated.
Place a large skillet in the oven and preheat to 400°F.
When the pan is hot, add the oil. Add the steak to the pan.
Roast on each side for 5 to 7 minutes.
Remove the pan from the oven and place each steak on top of the bell peppers on the plates. Then place the pan on the range or cooktop over high heat.
Add the beer to the pan and cook, whisking the bottom of the pan, until the sauce is reduced by about 1/2.
Add the butter and whisk until melted.
Serve the sauce on top of the steak.
Serving size = 4 ounces steak with pepper and sauce
Servings = 2
Amount Per Serving
|Calories 327||Calories from Fat 143|
|% Daily Value|
|Total Fat 15g||24%|
|Saturated Fat 5g||22%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 9g||2%|
|Dietary Fiber 4g||12%|
|Vitamin A 94%||Vitamin C 255%|
|Calcium 4%||Iron 26%|
|Vitamin K 11 mcg||Potassium 657 mg|
|Magnesium 51 mg|