Steak, Pepper & Tomato Toss

Roasted peppers add a great smoky flavor to any dish.  This recipe makes a easy and simple meal.

3 green and/or yellow bell peppers, each cut into 8 equal wedges
1 tbsp. olive oil, divided
1/2 tsp. sea salt, divided
1 lb. asparagus, tough ends removed
3/4 lb. sirloin steak, trimmed of visible fat and sliced into 1 inch strips
1/2 lb. Roma tomatoes, chopped

1. Preheat oven to 375 degrees. In a large bowl, toss peppers, 1 tsp. of oil and 1/4 tsp. of oil. Spread on a parchment lined baking sheet and bake until tender and slightly blackened, about 45 minutes.
2. Meanwhile, in a bowl, toss asparagus, 1 tsp. oil and remaining 1/4 tsp. salt. Divided among 2 separate parchment lined baking sheets. Bake; turning once, for 30 minutes.

3. In a large skillet, heat remaining 1 tsp. oil on medium. Add steak and saute, stirring occasionally, until cooked through, about 4 minutes.
4. Divide steak, tomatoes and bell peppers among serving plates and toss lightly to combine. Serve with asparagus. Makes 4 servings.

Nutritional Info Per Serving:
Calories: 213
Fat: 8 g
Protein: 22 g
Carbohydrates: 16 g


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