Steak with Red Peppers and Sun Dried Tomatoes
Elevate your dinner game with this impressive Steak with Red Peppers and Sun-Dried Tomatoes recipe, a perfect blend of bold flavors and hearty comfort. Succulent ribeye steaks are seared to perfection and paired with a vibrant medley of sweet red bell peppers, tangy sun-dried tomatoes, and aromatic rosemary. The dish is finished with a luscious, buttery lemon-garlic sauce, infused with rich beef broth and savory pan drippings. Not only does this recipe come together in just 40 minutes, but it also delivers a restaurant-quality meal right in your own kitchen. Perfect for date nights or special occasions, this steak recipe pairs beautifully with crusty bread or creamy mashed potatoes to soak up every drop of the flavorful sauce. A true celebration of steak and Mediterranean-inspired ingredients!
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Ribeye steak
- 2 tablespoons Olive oil
- 2 medium, sliced Red bell peppers
- 1 cup, julienned Sun-dried tomatoes
- 3 cloves, minced Garlic cloves
- 1 teaspoon, chopped Fresh rosemary
- 1 teaspoon (adjust to taste) Salt
- 1 teaspoon (freshly ground) Black pepper
- 2 tablespoons Unsalted butter
- 0.5 cup Beef broth
- 1 tablespoon Lemon juice
Instructions
Take the ribeye steaks out of the refrigerator at least 30 minutes prior to cooking to bring them to room temperature.
Pat steaks dry with a paper towel. Season both sides generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the steaks.
Cook the steaks for 3-5 minutes per side, depending on your desired doneness. Use a meat thermometer to ensure accuracy (130°F for medium-rare). Remove steaks, tent with foil, and let them rest.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the sliced red bell peppers and cook for 5-7 minutes until they are softened.
Stir in the sun-dried tomatoes, minced garlic, and chopped rosemary. Cook for another 2 minutes until aromatic.
Deglaze the skillet by pouring in the beef broth and scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly, about 2-3 minutes.
Stir in 2 tablespoons of unsalted butter and 1 tablespoon of lemon juice to create a silky sauce.
Return the steaks to the skillet to reheat slightly and spoon the sauce over the top.
Serve the steaks hot, topped with the red peppers and sun-dried tomato mixture. Garnish with additional rosemary if desired.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 29.5 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 160 mg | 12% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3986 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
