Try this Top Sirloin Steak with Bell Pepper And Onion Saute recipe, or contribute your own.
Suggest a better descriptionPlace steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and saut 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper. (Can be prepared 3 hours ahead. Cover and chill.) Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley. Serves 4. Bon Appetit August 1993
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Serving Size: 1 Serving (1948g) | ||
Recipe Makes: 1 | ||
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Calories: 2799 | ||
Calories from Fat: 1584 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 176g | 235 % | |
Saturated Fat 65.4g | 327 % | |
Monounsaturated Fat 81g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 571.5mg | 176 % | |
Sodium 1279.3mg | 44 % | |
Potassium 4728.7mg | 124 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 28.6g | ||
Protein 252.8g | 361 % | |
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: 2799
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