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Flank Steak with Tomato Pepper Sauce
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine Type: North American
Ingredients:
  • 1 1/4 lb beef, flank steak
  • 1/4 tsp salt, kosher
  • 3/4 tsp pepper, black freshly ground
  • 2 tbsp olive oil
  • 1 onion, yellow, thinly sliced (~2/3 cup)
  • 1 pepper, yellow, cut into 1/4" wide strips
  • 6 oz mushroom, button or common white, trimmed and thinly sliced (~2 1/2 cups)
  • 3 cloves garlic, minced (~1 tbsp)
  • 3 tbsp wine, white dry
  • 3 tbsp water
  • 15 oz tomatoes, canned diced, no salt added, in juice (~1 3/4 cups)
Instructions:
  1. Prep
    1. Season steak with 1/4 teaspoon salt and 1/2 teaspoon pepper.
  2. Cooking
    1. Heat 1 tablespoon oil in a pan over medium high heat, and cook steaks, turning over once, until meat is just medium rare, 4 minutes.
    2. Transfer steak to a plate and cover to keep warm. (Do not wipe pan clean.)
    3. Add remaining 1 tablespoon oil to pan and saute onion and yellow pepper over medium high heat, stirring, until onion is golden, about 3 minutes.
    4. Add mushrooms and garlic and saute, stirring, until mushrooms are golden, about 3 minutes.
    5. Add white wine and cook until evaporated, about 1 minute.
    6. Add water and tomatoes with their juice, then reduce heat and simmer, covered, stirring occasionally for 5 minutes.
    7. Remove lid and cook until most of liquid is evaporated, about 5 minutes more.
    8. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
    9. Spoon vegetable sauce on top of steaks.
Nutritional Facts
Nutrient (per serving)% DV
Calories 34517%
Total Fat 17g27%
    Saturated Fat 5g26%
    Trans Fat 0g--
Cholesterol 50mg17%
Sodium 240mg10%
Total Carbohydrate 13g4%
    Dietary Fiber 3g10%
    Sugars 5g--
Protein 33g67%
Vitamin A 234iu5%
Vitamin C 104mg173%
Calcium 87mg9%
Iron 4mg19%