Italian Fried Steak With Roasted Pepper Pesto Food

PEPPER STEAK WITH ROASTED RED PEPPER PESTO

Pepper Steak with Roasted Red Pepper Pesto image

Enjoy this beef steak that's served with roasted red bell pepper pesto - a wonderful dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 beef sirloin steak, 1 1/2 inches thick (1 1/2 lb)
3 teaspoons coarse ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 container (7 oz) refrigerated basil pesto
1 jar (7 oz) roasted red bell peppers, drained, chopped
1 tablespoon lemon juice

Steps:

Sprinkle both sides of steak with pepper and salt; brush with oil. Heat grill pan over medium-high heat until hot. Add steak; cook 10 to 15 minutes, turning once, or until of desired doneness. Remove steak from pan to cutting board; let stand 5 minutes.
Meanwhile, in small bowl, mix pesto, roasted peppers and lemon juice. Cut steak into thin slices. Serve with red pepper pesto.

Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 22 1/2 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg

ITALIAN PEPPER STEAK

Italian Pepper Steak image

I was having a huge steak craving, but it's like the world was consipring against me--the restaurants nearby had both run out of beef! So I pulled this recipe from TOH and decided to resolve the issue in my own kitchen. I didn't have many leftovers, even though I was the only one eating it. And I got jealous glares from everyone who had to smell the heated leftovers in our small office the next day.

Provided by anonymous23

Categories Steak

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon italian seasoning, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 lb boneless beef top sirloin steak, trimmed
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
1 medium onion, julienned
6 garlic cloves, peeled and thinly sliced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes, drained
1 teaspoon balsamic vinegar

Steps:

Combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Rub mixture over both sides of steak; set aside.
In large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender.
Add tomatoes and remaining Italian seasoning, salt and pepper. Stir.
Reduce heat; cover and simmer for 5 minutes. Remove from the heat.
Stir in vinegar; keep warm.
Place steak on a broiler pan coated with nonstick cooking spray. (I used my Calphalon hard anodized skillet.).
Broil 4-6 inches from the heat for 4-8 minutes on each side or until desired doneness.
Let stand for 5 minutes before slicing.

FLAT IRON STEAK WITH PIQUILLO PEPPER PESTO

Flat Iron Steak with Piquillo Pepper Pesto image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 7

Ingredients

One 9-ounce jar roasted piquillo peppers
1/2 cup unsalted macadamia nuts
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 flat iron steak (about 1 pound)
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil

Steps:

For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use.
For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain. Serve with the pesto.

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