Try this Two-Pepper Steak With Grilled Tomato Salsa recipe, or contribute your own.
Suggest a better description1. Stir 3 tablespoons oil, pepper, mustard and cayenne in a small bowl. Rub mixture all over steak.
2. Preheat barbecue to medium-high. Oil grill. Cook steaks, lid closed, flipping halfway until springy to the touch and medium-rare, 10 to 15 minutes. Let stand covered with foil, 5 to 10 minutes.
3. Brush tomatoes with 1 tablespoon oil. Cook tomatoes and onion, cut side down, flipping halfway through, until charred, 3 to 5 minutes per side. Cool and chop. Combine with remaining oil, parsley, vinegar, oregano, sugar and salt in a medium bowl. Serve over steak.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 31 | ||
Calories from Fat: 22 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 47.7mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.6g | ||
Protein 0.4g | 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: 31
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