Steak With Artichoke and Cherry Pepper Sauté

steak-artichokes
Photo by Marcus Nilsson
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 507 calories
    • 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

Ingredients

  1. Check 4tablespoons olive oil
  2. Check 1 1/2pounds flank steak
  3. Check 2 cloves garlic, sliced
  4. Check Kosher salt and black pepper
  5. Check 2cups torn bread (1-inch pieces)
  6. Check 1 15-ounce can artichoke hearts, rinsed and halved
  7. Check 1/2cup sweet red cherry peppers, sliced
  8. Check 1tablespoon 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.