Steak Tagliata With Peppers And Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbsp extra virgin olive oil1 clove garlic, minced1 small yellow onion, diced2 medium zucchini, diced1 yellow and 1 red bell pepper, seeded and diced2 tbsp finely chopped lemon pulp1 tsp lemon peel3-4 tbsp finely chopped fresh parsley1/4 tsp salt1/8 tsp black pepper1 pound boneless sirloin or rib eye steaks, 1 inch thick
In 12-inch nonstick skillet, heat 3 tbsp olive oil over medium heat. Saute garlic for 30 seconds, then add onions. Saute another 5 minutes until onions begin to soften. Add zucchini and peppers and cook, stirring occasionally, until vegetables are softened, but still a little crisp (about 10 minutes).
Add lemon pulp, lemon peel, parsley, salt, and black pepper and transfer to a bowl. Cover bowl to keep vegetable warm.
Season steaks, if desired, with salt and pepper. In same skillet, cook steak 4-8 minutes or until desired doneness, turning once. Let steaks stand 5 minutes then slice and serve with vegetable salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user LOPPER.
Add lemon pulp, lemon peel, parsley, salt, and black pepper and transfer to a bowl. Cover bowl to keep vegetable warm.
Season steaks, if desired, with salt and pepper. In same skillet, cook steak 4-8 minutes or until desired doneness, turning once. Let steaks stand 5 minutes then slice and serve with vegetable salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user LOPPER.
Nutritional Info Amount Per Serving
- Calories: 364.4
- Total Fat: 19.5 g
- Cholesterol: 100.9 mg
- Sodium: 227.5 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.1 g
- Protein: 36.2 g
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