Peppers And Steak
|Olive oil||4 Tablespoon|
|Shallots||2 , sliced|
|Red bell pepper/Green / yellow bell peppers||2 Small, seeded, cored, and sliced|
|Cherry peppers/Equivalent amount of hot pepper||3 , seeded and sliced|
|Garlic||1 Clove (5 gm), mashed|
|Red wine vinegar||2 Tablespoon|
|Skirt steak||15 Ounce (2 To 3 Steaks, 4 To 5 Pound Each)|
|Freshly ground black pepper||To Taste|
Heat 3 tablespoons oil in skillet over medium-high heat.
Add shallots, peppers, garlic, and vinegar.
Saute 10 minutes.
Remove peppers from skillet; drain if necessary and set aside in warm oven.
Drain skillet and wipe clean.
Heat remaining tablespoon of olive oil in skillet over high heat.
Add steaks, cooking about 3 minutes on each side; they will still be red in the center.
Remove steaks and slice at an angle across the grain into thin strips.
Combine with peppers and season with salt and pepper.
Serving size: Complete recipe
Calories 1344 Calories from Fat 843
% Daily Value*
Total Fat 95 g146.5%
Saturated Fat 19.7 g98.6%
Trans Fat 0 g
Cholesterol 225 mg75%
Sodium 1336.3 mg55.7%
Total Carbohydrates 37 g12.3%
Dietary Fiber 9.4 g37.8%
Sugars 16 g
Protein 6 g12.7%
Vitamin A 275.4% Vitamin C 828.1%
Calcium 6.4% Iron 74.2%
*Based on a 2000 Calorie diet