STEAK TAGLIATA WITH FRESH VEGETABLE SALSA

Based on 112 reviews

STEAK TAGLIATA WITH FRESH VEGETABLE SALSA

  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 10 minute(s)
Ingredients:
2 small zucchini, finely diced
2 medium yellow and/or red bell pepper, seeded and finely diced
1 small yellow onion, finely diced
2 Tbsp. finely chopped lemon pulp
1 tsp. grated lemon peel
3 Tbsp. finely chopped fresh parsley
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
5 Tbsp. Bertolli® Extra Virgin Olive Oil
1 clove garlic, crushed
2 boneless beef sirloin strips or rib eye steaks, 1 inch thick (about 1-1/4 lbs.)
Directions:

For vegetable salsa, in medium bowl, combine zucchini, yellow pepper, onion, lemon pulp, lemon peel, parsley, salt, black pepper and 3 tablespoons Olive Oil; set aside. In 12-inch nonstick skillet, heat remaining 2 tablespoons Olive Oil with garlic over medium-high heat, stirring occasionally, 1 minute or until lightly golden; remove garlic from skillet. Season steaks, if desired, with salt and ground black pepper. In same skillet, cook steaks 4 minutes or until desired doneness, turning once. Let steaks stand 5 minutes, then slice and serve with vegetable salsa. COOKING TIP: For a more flavorful vegetable salsa, make at least 3 hours ahead.

Nutrition Information per serving
Calories 290, Calories From Fat 190, Saturated Fat 4g, Trans Fat 0g, Total Fat 21g, Cholesterol 35mg, Sodium 200mg, Total Carbohydrates 5g, Sugars 2g, Dietary Fiber 1g, Protein 20g