Preheat the oven to 220 C. Place the peppers and garlic in a baking tray. Season with salt and pepper and drizzle with oil. Place in the oven for 30-40 minutes, turning occasionally. Fifteen minutes into the cooking time add pricked cherry tomatoes and the beans. While the vegetables are roasting cook the steaks by your favourite method. Once cooked set aside for 5-10 minutes to settle the juices. Slice the beef into strips. To serve put salad leaves onto a serving dish, arrange the roasted vegetables and sliced beef on top. Dress with lemon and mustard mayonnaise.
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 237 (82%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 495.4mg||17 %|
|Potassium 12.7mg||0 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.5g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 290
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