Rib-Eye Steaks with Bell Pepper And Olives
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INGREDIENTS
- 1/2 c Kalamata or other
- Two; (1-inch-thick)
- 1 tb Red-wine vinegar
- ; olives, fine
- 1 tb Vegetable oil
- 1 sm Red bell pepper; chopped
- 1 lg Garlic ; minced
- ; rib-eye steaks
INSTRUCTIONS
In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Reduce the heat to moderate, cook the steaks for 2 minutes more on each side for medium-rare meat, and transfer them to 2 plates. In the fat remaining in the skillet cook the garlic over moderately low heat, stirring, for 30 seconds, or until it is fragrant, add the bell pepper, and cook the mixture, stirring occasionally, for 3 minutes, or until the bell pepper is softened. Stir in the olives, the vinegar, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Spoon the olive mixture over the steaks. Serves 2. Gourmet March 1993
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (94g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 165 | ||
| Calories from Fat: 146 (88%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.3g | 22 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 11g | ||
| Polyunsanturated Fat 3.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 587.7mg | 20 % | |
| Potassium 23.2mg | 1 % | |
| Total Carbohydrate 5.2g | 2 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 3g | ||
| Protein 0.8g | 1 % | |
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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. |
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Calories per serving: 165
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