Рецепт Beef With Peppers And Eggplant
Порций: 4
Ингредиенты
- 3 med. green peppers (1 lb.)
- 1 med. eggplant (1 lb.)
- 5 tbsp. salad oil
- 1 c. thinly sliced onion
- 1 clove garlic, crushed
- 1 (2 pound 3 ounce.) can tomatoes
- 2 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry rosemary leaves
- 1 bay leaf
- :
- 1 flank steak (2 1/2 lb.)
- 1 tbsp. salad oil
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 clove garlic, crushed
- 1 tbsp. minced parsley
Инструкции
- 1. Prepare peppers and eggplant; wash peppers. Halve; remove seeds and ribs. Cut lengthwise into 1/2 inch wide strips.
- 2. Wash eggplant. Don't peel. Cut lengthwise into quarters. Slice crosswise into 1/4 inch thick slices.
- 3. In 3 Tbsp. warm oil in 5 qt Dutch oven or possibly kettle, saute/fry green peppers, onion, and 1 clove garlic till vegetables are soft, about 10 min. Remove to medium bowl.
- 4. In same kettle, saute/fry eggplant in 2 Tbsp. oil, stirring occasionally, 5 min. Return pepper mix to kettle. Add in undrained tomatoes, 2 1/2 tsp. salt, 1/4 tsp. pepper, rosemary, and bay leaf; simmer, covered, 30 min.
- 5. Trim excess fat from steak. Wipe steak with damp paper towels. Combine oil, lemon juice, salt, pepper and garlic.
- 6. Place steak on broiler rack; brush with half of oil mix. Broil, 4 inches from heat, 5 min. Turn; brush with remaining oil mix. Broil 4 to 5 min longer.
- 7. Slice very thinly on the diagonal and across the grain. Add in to vegetable mix. Sprinkle with parsley. Makes 8 servings.
- Note: If you like, prepare peppers and eggplant day before; chill. Reheat to bubbling just before adding meat.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 305g | |
Recipe makes 4 servings | |
Calories 253 | |
Calories from Fat 184 | 73% |
Total Fat 20.85g | 26% |
Saturated Fat 3.56g | 14% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 2043mg | 85% |
Potassium 592mg | 17% |
Total Carbs 17.38g | 5% |
Dietary Fiber 8.1g | 27% |
Sugars 7.05g | 5% |
Protein 2.91g | 5% |