| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | March 1993 | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| Two, 1-inch-thick | ||
| rib-eye steaks | ||
| 1 | Garlic clove, minced | |
| 1 | Red bell pepper, chopped | |
| fine | ||
| 1/2 | c | Kalamata or other |
| brine-cured black pitted | ||
| and chopped | ||
| olives fine | ||
| 1 | T | Red-wine vinegar |
INSTRUCTIONS
In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Reduce the heat to moderate, cook the steaks for 2 minutes more on each side for medium-rare meat, and transfer them to 2 plates. In the fat remaining in the skillet cook the garlic over moderately low heat, stirring, for 30 seconds, or until it is fragrant, add the bell pepper, and cook the mixture, stirring occasionally, for 3 minutes, or until the bell pepper is softened. Stir in the olives, the vinegar, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Spoon the olive mixture over the steaks. Serves 2. Gourmet March 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 257
Total Fat: 29.1g
Cholesterol: 0mg
Sodium: 1037.4mg
Potassium: 166.5mg
Carbohydrates: 10.2g
Fiber: 3.4g
Sugar: 3.1g
Protein: 1.1g