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Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonlight brown sugar2teaspoonsground pepper¾teaspoonkosher salt plus a pinch, divided1poundflank steak, trimmed1poundshishito or mini bell peppers1tablespoonsesame oil plus 1 teaspoon, divided1teaspoonrice vinegar1scallion, minced
Cook Mode(Keep screen awake)
Ingredients
1tablespoonlight brown sugar
2teaspoonsground pepper
¾teaspoonkosher salt plus a pinch, divided
1poundflank steak, trimmed
1poundshishito or mini bell peppers
1tablespoonsesame oil plus 1 teaspoon, divided
1teaspoonrice vinegar
1scallion, minced
DirectionsPosition rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.Combine brown sugar, pepper and 3/4 teaspoon salt in a small bowl. Pat steak dry, then rub the brown sugar mixture on both sides. Place on the prepared pan.Toss peppers with 1 tablespoon oil in a large bowl. Scatter the peppers around the steak.Broil, flipping the steak and stirring the peppers once halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 145 degrees F for medium rare and the peppers are tender, 10 to 15 minutes.Meanwhile, whisk vinegar, scallion and the remaining 1 teaspoon oil and pinch of salt in the large bowl.Transfer the steak to a clean cutting board and let rest for 5 minutes. Add the peppers and any accumulated juices from the steak back to the bowl and toss to coat. Slice the steak against the grain and serve with the peppers.Originally appeared: EatingWell Magazine, May 2020
Directions
Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.Combine brown sugar, pepper and 3/4 teaspoon salt in a small bowl. Pat steak dry, then rub the brown sugar mixture on both sides. Place on the prepared pan.Toss peppers with 1 tablespoon oil in a large bowl. Scatter the peppers around the steak.Broil, flipping the steak and stirring the peppers once halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 145 degrees F for medium rare and the peppers are tender, 10 to 15 minutes.Meanwhile, whisk vinegar, scallion and the remaining 1 teaspoon oil and pinch of salt in the large bowl.Transfer the steak to a clean cutting board and let rest for 5 minutes. Add the peppers and any accumulated juices from the steak back to the bowl and toss to coat. Slice the steak against the grain and serve with the peppers.
Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
Combine brown sugar, pepper and 3/4 teaspoon salt in a small bowl. Pat steak dry, then rub the brown sugar mixture on both sides. Place on the prepared pan.
Toss peppers with 1 tablespoon oil in a large bowl. Scatter the peppers around the steak.
Broil, flipping the steak and stirring the peppers once halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 145 degrees F for medium rare and the peppers are tender, 10 to 15 minutes.
Meanwhile, whisk vinegar, scallion and the remaining 1 teaspoon oil and pinch of salt in the large bowl.
Transfer the steak to a clean cutting board and let rest for 5 minutes. Add the peppers and any accumulated juices from the steak back to the bowl and toss to coat. Slice the steak against the grain and serve with the peppers.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)263Calories13gFat11gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
