Steak With Artichoke and Cherry Pepper Sauté
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
- 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.
- Add the garlic, peppers, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook, tossing, until heated through, 1 to 2 minutes.
- Add the bread and toss to combine. Serve with the steak.
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
.
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Quick Tip
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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