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Steak and Peppers
Source: dLife

Steak with a mix of grilled peppers topped with a homemade garlic sauce.

Prep Time: 12 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 143.5
Total Carbs 3.8 g
Dietary Fiber 0.7 g
Sugars 2.0 g
Total Fat 4.4 g
Saturated Fat 1.5 g
Unsaturated Fat 0.0 g
Potassium 146.5 mg
Protein 22.8 g
Sodium 63.5 mg
Dietary Exchanges
, 1 Vegetables , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  medium garlic cloves
1 1/2 tsp  black peppercorns
1 lb  extra lean beef tenderloin
0 1/4 each  medium onions
5 oz  green bell pepper strips
5 oz  red bell pepper rings
5 oz  yellow bell pepper strips
1 each  medium garlic cloves
0 1/2 tsp  low sodium beef bouillon
0 1/2 tsp  ground paprika
0.3333 cup  cold water
0.3333 cup  evaporated skim milk
  1. Combine in a small bowl the crushed garlic and 1 teaspoon of the peppercorns. Press a small amount of the mixture onto each side of the steaks.
  2. Heat a large nonstick skillet coated with olive oil cooking spray over medium heat. Arrange the steaks in the skillet so that they do not overlap. Cook the steaks, turning frequently, for 10 minutes, or until center of steak registers 160 degrees F. Move the steaks to a serving platter and keep warm.
  3. Clean the skillet, coat with cooking spray, and place over medium heat. Add the onion, bell peppers, and minced garlic and cook, stirring occasionally for 5 minutes. Spoon the mixture over the steaks.
  4. In a small bowl, combine the bouillon granules, paprika, water, milk and the remaining 1/2 teaspoon peppercorns. Pour into the skillet and cook, stirring often over medium heat until the mixture is reduced to 1/2 cup.
  5. Spoon the sauce over each steak and serve immediately.

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