Nadia Rodman, Curves Director of Nutrition cooks up a healthy and wholesome meal that the whole family will love
For the steak::
Mix oregano, thyme, pepper and salt in a bowl. Rub on both sides of the steak. Cover and refrigerate for 4-6 hours. Let stand at room temperature 1 hour before grilling.
Heat grill pan (or barbecue if available) over medium high heat. Drizzle steak with 1 T olive oil. Cook steak to desired doneness. Let rest for 5 minutes then slice crosswise into slices.
Heat olive oil in large pot over medium heat. Add onions and sauté until tender. Add bell peppers, tomatoes, crushed red pepper, and salt.
Reduce heat to low, cover and cook until pepers are tender- about 30 minutes. Stir in red wine vinegar, capers, and herbs. Increase heat to medium and stir for 3 minutes.
Arrange steak slices on a platter surrounded with peperonata and serve.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Time: 45 mins + 4 hours marination
Nutrition as listed:
375 Calories, 18 g fat, 5 g saturated fat, 7 g carbohydrate, 2 g fiber, 46 g protein
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