Sizzled Flank Steak With Peppers and Goat Cheese
- cal. (kcal) 362
- Makes: 4 servings
- Prep: 10 mins
- Cook: 20 mins
- Carb Grams Per Serving: 8
large red onion, quartered and thinly sliced
medium red bell pepper, quartered and thinly sliced
medium green bell pepper, quartered and thinly sliced
minced fresh thyme plus 4 sprigs for garnish
dry white vermouth
flank steak, trimmed
goat cheese, crumbled (about 1 cup)
- Heat oil in a large nonstick saucepan over medium-high heat. Add onion, bell peppers and minced thyme; saute 8 minutes. Stir in vermouth, 1/4 teaspoon salt and 1/8 teaspoon pepper. Lower heat and continue cooking 8 minutes more. Cover and set aside.
- Meanwhile, pat steak dry and season both sides with remaining salt and pepper. Heat a large grill pan or nonstick skillet over medium heat; add steak and cook 4 minutes. Flip steak and cook 3 to 4 minutes more for medium rare. Transfer to a foil-lined cutting board and let rest 5 minutes; cut across the grain into thin slices.
- Divide onion-and-pepper mixture among four dinner plates and top each with steak slices. Sprinkle with goat cheese and garnish with a thyme sprig.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 362 cal., 19 g total fat (10 g sat. fat), 8 g carb. (2 g fiber), 31 g pro.