Beef Steaks with Pepper-Onion Relish.

first_img Share Recipe source: Better Homes and Gardens Directions:In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside.For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm.Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. [Allow 10 to 12 minutes for medium doneness (160 degrees F).] Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings. Tweet Sharing is caring! Food & DiningLifestyle Beef Steaks with Pepper-Onion Relish. by: – July 15, 2011center_img Share 20 Views   no discussions Share Beef Steaks with Pepper-Onion Relish.In this Italian-inspired dish, tenderloin beefsteaks are coated in a savory mixture of breadcrumbs, grated Parmesan cheese, and seasonings, and then pan-fried until cooked to your desired doneness. A homemade sweet pepper and onion relish is used as a flavorful accompaniment. With our guidance, you can learn the proper way to cut and seed the peppers for this recipe.Nutrition facts * Calories273 * Total Fat (g)15 * Saturated Fat (g)5, * Cholesterol (mg)91, * Sodium (mg)377, * Carbohydrate (g)15, * Fiber (g)3, * Protein (g)21, * Vitamin A (DV%)8, * Vitamin C (DV%)98, * Calcium (DV%)10, * Iron (DV%)16, * Percent Daily Values are based on a 2,000 calorie diet.Ingredients:1/4 cup seasoned fine dry bread crumbs1/4 cup grated Parmesan cheese1 tablespoon snipped fresh parsley1/4 teaspoon saltDash ground black pepper1 beaten egg1 tablespoon water3 cloves garlic, minced6 beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)2 tablespoons olive oil or cooking oil3 red, green, and/or yellow sweet peppers, cut into bite-size strips2 large onions, thinly sliced and separated into rings (3 cups)1 sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed3 tablespoons red wine vinegar1 tablespoon butter or margarineSnipped fresh rosemary (optional)last_img

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