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Italian Beef Strip Steak with Vinegar Peppers
RecipeBeef Cuts
Italian Beef Strip Steak with Vinegar Peppers
Herb-rubbed strip steak sautéed with peppers and potatoes and served with a reduced vinegar sauce.
Yield: 24 servings
Herb Seasoning: 
1. Combine garlic, oregano, pepper and salt. Mix until well blended; reserve.
Garlic, minced1 1/2 cups
Dried oregano2 tablespoons
Ground black pepper2 tablespoons
Salt2 tablespoons
2. Sauté bell peppers, stirring occasionally, in oil over medium heat 6 to 8 minutes or until lightly browned and tender; reserve.
Red and yellow bell peppers, chopped3 3/4 pounds
Olive oil1/4 cup
3. For each serving: Rub 1 teaspoon herb Seasoning into each side of 1 steak. In sauté pan, brown steak in 1 teaspoon hot oil over medium heat 5 minutes on each side.

Add 1/2 cup vinegar and 4 bell pepper strips to pan. Continue cooking steak to desired doneness, turning steak and bell peppers occasionally.

4. Sauté 2 to 3 potato wedges in 1 teaspoon oil in sauté pan until hot; add 2 teaspoons Herb Seasoning. Continue to sauté potatoes until lightly browned and coated with herbs.

5. Plate steak and bell peppers. If necessary, reduce vinegar sauce to desired thickness; pour over steak and peppers. Serve potatoes with steak.
Loin, Strip Loin Steaks, Boneless (IMPS/NAMP 1180)12
Olive oil1 cup
White wine vinegar3 quarts
Potatoes, peeled and cut into 4 wedges each, parboiled7 1/2 pounds

Nutrition information per serving: 1185 calories; 44 g fat(14 g saturated fat; 21 g monounsaturated fat); 403 mg cholesterol; 899 mg sodium; 36 g carbohydrate; 4.0 g fiber; 153 g protein; 62.5 mg niacin; 3.9 mg vitamin B6; 8.4 mg vitamin B12; 10.5 mg iron; 173.8 mg selenium; 28.1 mg zinc; 591.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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