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Steak With Artichoke and Cherry Pepper Sauté

Steak With Artichoke and Cherry Pepper Sauté
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2010

Nutritional Information

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

Quick Tip

Flank Steak
Looking to cut back on red meat? Make this recipe with half the amount of steak and serve it on a bed of mixed greens.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.