Diethood · by Katerina Petrovska★ 5.0 (7)
Flank Steak Peperonata
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 57%
CARBS 12G14% OF CAL
3G FIBER0G ADDED8G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 22G55% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced flank steak topped with a bold peperonata of bell peppers, onions, capers, and tomatoes. An affordable Italian-inspired dinner that's rich in savory flavor.
mainitalianbeef🌡️ thermometer🍳 skilletdairy freegluten freelow carb
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Nutrition & ingredients
Ingredients
serves 6- 1½ to 2 pounds flank steak
- 2 teaspoons dried oregano
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 4 tablespoons olive oil, (divided)
- 2 red bell peppers, (cut into ¼-inch wide strips)
- 2 yellow bell peppers, (cut into ¼-inch wide strips)
- 1 yellow onion, (sliced into ¼-inch wide stirps)
- 4 cloves garlic, (minced)
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 14 ounces canned diced tomatoes, (undrained)
- 2 tablespoons capers
- ¼ cup chopped fresh basil, (plus more for garnish)
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 57%
CARBS 12G14% OF CAL
3G FIBER0G ADDED8G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 22G55% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 800mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 841mg
- Calcium
- 46mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 800MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.