Romesco Sirloin Steak
Garlic and Lemon-Pepper Artichoke Hearts
Wine Recommendation
Robert Mondavi Private Selection Cabernet Sauvignon
Ingredients
- ¾ lb top sirloin steak
- ¼ tsp salt, divided
- ⅛ tsp pepper
- 1½ Tbsp olive oil, divided
- ½ (12-oz) jar roasted red peppers, drained
- 2 small Roma tomatoes
- ¼ cup sliced almonds
- 1 clove garlic, minced
- 1½ tsp sherry vinegar (or use red wine vinegar)
Instructions
- Sprinkle steak with ⅛ tsp salt and pepper. Cook in ½ Tbsp hot oil in a large cast-iron skillet over medium-high heat 5 to 6 minutes per side or to desired doneness.
- Remove from pan; let stand 10 minutes before slicing across the grain.
- Meanwhile, process red peppers, tomatoes, nuts, garlic, vinegar, 1 Tbsp oil, and ⅛ tsp salt in a blender or food processor until smooth. Serve with steak.
Side Dish Ingredients
- 1 (14-oz) can artichoke hearts, drained
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- ¾ tsp lemon-pepper seasoning
- ¼ tsp salt
Side Dish Instructions
- Sauté artichokes and garlic in hot oil in a large skillet over medium-high heat 6 to 8 minutes, stirring occasionally, or until browned. Stir in seasoning and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
262
|
94
|
356
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 7 | 10 | 17 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 364 | 661 | 1025 |
Low Carb Meal Plan
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