YIELD Makes 4 servings
|1||pound skirt steak, trimmed|
|1||clove garlic, peeled and cut in half|
|1/2||teaspoon black pepper, divided|
|1||cup diced roasted red bell pepper|
|1‑1/2||tablespoons olive oil|
|1||tablespoon white wine vinegar|
|1||clove garlic, minced|
- Preheat broiler. Spray broiler rack with nonstick cooking spray. Rub steak on both sides with garlic clove. Season with salt and 1/4 teaspoon black pepper. Place steak on broiler rack. Broil steak, 4 inches from heat, 4 to 5 minutes per side or until desired doneness.
- To prepare chimichurri sauce, combine red bell pepper, shallot, capers, olive oil, vinegar, minced garlic and remaining 1/4 teaspoon black pepper in a bowl.
- To serve, thinly slice skirt steak against the grain and arrange on a serving platter. Top with chimichurri sauce or serve separately.
|Serving Size:||3/4 cup|
|Saturated Fat||3 g|
|Total Fat||13 g|
|Calories from Fat||49 %|
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Penne with Tomatoes and Pine Nuts from Hunt's combines penne pasta, onion, garlic and whole tomatoes with basil in a simple but classic dish. It makes a great weeknight meal that the whole family will enjoy.