SOCIAL
Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 4 servings.
Calories from Fat 0
Calories 24
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 159mg 7 %
Potassium 228mg  
Total Carbohydrate 5g 2 %
  Dietary Fiber 2g 8 %
  Sugars 3g  
  Other Carbohydrate 0g  
Protein 1g  
Vitamin A 2 % Vitamin C 375 %
Calcium 0 % Iron 22 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • STEAK WITH ROASTED PEPPER AND ARTICHOKE RELISH

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STEAK WITH ROASTED PEPPER AND ARTICHOKE RELISH

Reference:

Gourmet, May 2004

Prep:

Active time: 25 min Start to finish: 25 min

Servings:

Makes 4 servings.

Ingredients
1 garlic clove
11/2 tsps balsamic vinegar
1/4 tsp Dijon mustard
3/4 tsp salt
1/2 tsp black pepper
1/4 tsp sugar
3 tbsps olive oil
1 (12-oz) jar roasted red peppers, rinsed, patted dry, and cut crosswise into thin strips
1 (6

Cooking Instructions
Step 1 Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
Step 2 Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.