Steak With Artichoke and Cherry Pepper Sauté

Steak With Artichoke and Cherry Pepper Sauté
Marcus Nilsson
The sweet cherry peppers and tangy artichokes make an outstanding accompaniment for the garlic-rubbed steak.

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Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

4
tablespoons
olive oil
1 1/2
pounds
flank steak
2
cloves garlic, sliced
kosher salt and black pepper
2
cups
torn bread (1-inch pieces)
1
15-ounce can artichoke hearts, rinsed and halved
1/2
cup
sweet red cherry peppers (such as Peppadews), sliced
1
tablespoon
fresh thyme leaves

Directions

  1. Heat 1 tablespoon oil in a skillet over medium-high heat. Rub the steak with a slice of the garlic and season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the steak for 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
  3. Meanwhile, heat 2 tablespoons oil in a second skillet over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 4 to 5 minutes. Transfer to a plate.
  4. Add the remaining tablespoon of oil to the second skillet. Add the artichokes and cook, cut-side down, until lightly golden, 2 to 3 minutes.
  5. Add the garlic, peppers, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook, tossing, until heated through, 1 to 2 minutes.
  6. Add the bread and toss to combine. Serve with the steak.
Sara Quessenberry
May 2010

Nutritional Information

  • Per Serving
  • Calories 507
  • Fat 26 g
  • Sat Fat 7 g
  • Cholesterol 63 mg
  • Sodium 1,022 mg
  • Protein 44 g
  • Carbohydrate 23 g
  • Sugar 2 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 64 mg
What does this mean? See Nutrition 101.