Steak with Red Peppers and Sun Dried Tomatoes

Elevate your dinner game with this impressive Steak with Red Peppers and Sun-Dried Tomatoes recipe, a perfect blend of bold flavors and hearty comfort. Succulent ribeye steaks are seared to perfection and paired with a vibrant medley of sweet red bell peppers, tangy sun-dried tomatoes, and aromatic rosemary. The dish is finished with a luscious, buttery lemon-garlic sauce, infused with rich beef broth and savory pan drippings. Not only does this recipe come together in just 40 minutes, but it also delivers a restaurant-quality meal right in your own kitchen. Perfect for date nights or special occasions, this steak recipe pairs beautifully with crusty bread or creamy mashed potatoes to soak up every drop of the flavorful sauce. A true celebration of steak and Mediterranean-inspired ingredients!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces (8-10 oz each) Ribeye steak
• 2 tablespoons Olive oil
• 2 medium, sliced Red bell peppers
• 1 cup, julienned Sun-dried tomatoes
• 3 cloves, minced Garlic cloves
• 1 teaspoon, chopped Fresh rosemary
• 1 teaspoon (adjust to taste) Salt
• 1 teaspoon (freshly ground) Black pepper
• 2 tablespoons Unsalted butter
• 0.5 cup Beef broth
• 1 tablespoon Lemon juice

Directions

Step 1

Take the ribeye steaks out of the refrigerator at least 30 minutes prior to cooking to bring them to room temperature.

Step 2

Pat steaks dry with a paper towel. Season both sides generously with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the steaks.

Step 4

Cook the steaks for 3-5 minutes per side, depending on your desired doneness. Use a meat thermometer to ensure accuracy (130°F for medium-rare). Remove steaks, tent with foil, and let them rest.

Step 5

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.

Step 6

Add the sliced red bell peppers and cook for 5-7 minutes until they are softened.

Step 7

Stir in the sun-dried tomatoes, minced garlic, and chopped rosemary. Cook for another 2 minutes until aromatic.

Step 8

Deglaze the skillet by pouring in the beef broth and scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly, about 2-3 minutes.

Step 9

Stir in 2 tablespoons of unsalted butter and 1 tablespoon of lemon juice to create a silky sauce.

Step 10

Return the steaks to the skillet to reheat slightly and spoon the sauce over the top.

Step 11

Serve the steaks hot, topped with the red peppers and sun-dried tomato mixture. Garnish with additional rosemary if desired.

Nutrition Facts

Serving size	(1012.1g)

Amount per serving	% Daily Value*
Calories	1877.0

Total Fat 125.0g	0%
Saturated Fat 48.5g	0%
Polyunsaturated Fat 6.8g
Cholesterol 465.1mg	0%
Sodium 4738.0mg	0%
Total Carbohydrate 50.3g	0%
Dietary Fiber 12.7g	0%
Total Sugars 29.5g
Protein 147.8g	0%

Vitamin D 20.4IU	0%
Calcium 160.5mg	0%
Iron 19.6mg	0%
Potassium 3985.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 30.8%

Carbs: 10.5%