Steaks with frying peppers and gremolata
Paleo, Gluten Free, Soy Free, Low Calorie
A simple Italian parsley-citrus relish, gremolata is well worth incorporating into your repertoire. Chef Justine swaps in lime zest for traditional lemon, but hers is every bit as delicious as the original. Here it brightens the sweet (not spicy) frying peppers that accompany pan-seared steaks.
- Fresh flat-leaf parsley
- 1 to 2 garlic cloves
- ¼ ounce pine nuts
- 1 lime
- Fresh oregano
- ¼ teaspoon sweet smoked paprika
- Two 6-ounce top sirloin steaks
- 3 ounces spring onions
- 5 ounces cherry tomatoes
- 2 tablespoons butter (optional)
- 5 ounces sweet Italian frying peppers
Prep the ingredients
- Let the butter come to room temperature.
- Strip the the parsley leaves from the stems; coarsely chop the leaves.
- Coarsely chop the garlic.
- Coarsely chop the pine nuts.
- Zest the lime.
- Strip the oregano leaves from the stems; finely chop the leaves.
Make the gremolata
Make the paprika butter
Cook the steak
- Pat the steaks dry with a paper towel and season generously with salt and pepper.
Cook the spring onions and peppers
- Trim the root ends from the spring onions; slice the onions in half lengthwise.
- Cut the cherry tomatoes in half.
In the same pan, raise the heat to medium-high and, if dry, add 1 more tablespoon oil. Add the peppers and season generously with salt. Cook, turning occasionally, until slightly charred and just starting to soften, 4 to 5 minutes.
Transfer the spring onions, peppers, and tomatoes to the bowl with the gremolata and toss to combine.
Nutrition per serving: Calories: 540, Protein: 37 g, Total Fat: 37 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 16 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 570 mg
Contains: tree nuts, milk