Try this Rosemary Steaks and Red Pepper Feta Relish with Vegetables a la Pesto recipe, or contribute your own.
Suggest a better description--- Steaks ---
Chop rosemary, garlic, shallots, and roasted peppers.
1. Place garlic, 1/2 teaspoon rosemary, 2 tablespoons oil, salt, pepper, and steaks in bag; seal bag and knead to coat. Let stand 10 minutes (or overnight) to marinate.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place steaks in pan (discard bag and marinade); cook 4-5 minutes on each side or until steak is 145°F (for medium rare). Remove steak from pan and let stand 5-10 minutes to rest.
3. Combine vinegar and remaining 2 tablespoons oil; stir in peppers, shallots, remaining 1/2 teaspoon rosemary, and cheese. Slice steaks, top with relish, and drizzle with glaze; serve.
--- Vegetables ---
Cut both squash into 1/2-inch-thick slices.
Chop pepper and onion (1/2 cup each).
1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add onions and peppers; cook and stir 2-3 minutes or until tender. Add zucchini and squash; cook and stir 2 minutes.
2. Whisk pesto mix into milk. Reduce heat on vegetables to medium-low; stir in pesto mixture; cook and stir 2-3 minutes or until vegetables are tender and sauce begins to thicken. Crush croutons (in zip-top bag) and sprinkle over vegetables; serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (610g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 275 | ||
Calories from Fat: 127 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 2mg | 1 % | |
Sodium 665.7mg | 23 % | |
Potassium 658.9mg | 17 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 27.5g | ||
Protein 6.3g | 9 % | |
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: 275
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