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4 servings, 1/4 of steak each
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Substitute a yellow pepper for the green pepper.
Not only does this flavorful steak provide iron but the peppers are both rich in vitamin C and a good source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I MADE THIS RECIPE A FEW MONTHS AGO. THE PEPPERCORN IS OVERPOWERING. NEXT TIME I WILL USE THE ORIGINAL A-1
i made this recipe tonight for dinner, i marinated the meat in the a1 sauce and cracked peppercorn and put it in the fridge for a couple of hrs. then i took my grill pan and gave it a good coat of evoo and i grilled the steaks on each side maybe 2-3 mins or so and then turned off the heat and let them cook a bit more and put them on a plate...LET THE MEAT REST! which is important...so all the juices did not come all out, amd everybody loved it and it was yummy! for the peppers on top, i sauteed one clove of garlic in evoo and the a chopped red onion, for the sweetness and the the red and yellow peppers and i let it cook down a bit then added the a1 sauce and put the heat on low and let it simmer! they came out perfect not too spicy or hot it was just right, i will make this again, and maybe try a different take on this!