Rocco's Pepper Steak

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 590.1
  • Total Fat: 31.8 g
  • Cholesterol: 97.7 mg
  • Sodium: 690.2 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 35.8 g

View full nutritional breakdown of Rocco's Pepper Steak calories by ingredient
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From delish, courtesy of chef Rocco DiSpirito. From delish, courtesy of chef Rocco DiSpirito.
Number of Servings: 4


    3 1/2 cups low-sodium, low-fat chicken broth
    Nu-Salt and freshly ground pepper
    1 cup Short-Grain Brown Rice
    1 TBSP Extra Virgin Olive Oil
    12 Anaheim peppers
    Four 5-oz portions lean beef tenderloin
    Nonstick cooking spray
    1 Vidalia onion, thinly sliced
    5 cloves garlic, chopped
    3 TBSP balsamic vinegar
    3 TBSP cornstarch
    1/2 cup Trader Joe's Organic Marinara Sauce
    1/2 cup Evaporated Fat-Free Milk
    Pinch cayenne
    1/2 chopped fine herbs (a mix of parsley, chives, tarragon, and chervil)


1. In a medium saucepan, bring 2 cups of the chicken broth to a boil over high heat. Season with Nu-Salt, add rice. Cover and turn heat down to low. Cook until rice is tender and liquid is absorbed, about 1 hour.

2. In a well-ventilated area, heat a grill pan over medium high heat. When pan is hot, place peppers on it. Grill, turning occasionally, until skins are charred, about 12-15 mins. Place peppers in a bowl and cover with plastic wrap about 7 mins to steam off skin.

3. Trim the tops and bottoms of peppers. Cut a slit down one side of each pepper, open it up. Scrape out seeds and membranes with a knife. Turn the pepper over and scrape off as much of the charred skin as possible. Cut the flattened peppers into 1/2 inch wide strips.

4. Heat a large saute pan over med-high heat. Season steaks with Nu-Salt and pepper. Spray pan with cooking spray. Cook steaks until golden brown, about 4 minutes per side. Remove from pan, cover with foil.

5. Spray pan again with cooking spray; add onions. Cook and stir until tender, about 5 mins. Add garlic, cook 1 min. Add vinegar and deglaze pan, scraping bits that are stuck to pan.

6. Add 1 cup chicken broth, bring to simmer. Mix the remaining 1/2 cup broth with cornstarch. Whisk into pan. Stir in marinara and evap. milk; bring to a simmer. Add peppers and cayenne; simmer until veggies are done, 3-4 mins.

7. Return beef to the pan to reheat, about 2 minutes. Stir in herbs. Serve over rice.


Number of Servings: 4

Recipe submitted by SparkPeople user LORIMDANCER.

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