Ingredients
- 1 cup sliced bell peppers
- 1/4 cup red onion, thinly sliced
- 3 cup plum tomatoes, quartered
- 2 cup chopped fresh spinach
- 4 ounce lean round steak
For the chimichurri sauce
- 1 cup sliced bell peppers
- 1/4 cup red onion, thinly sliced
- 3 cup plum tomatoes, quartered
- 2 cup chopped fresh spinach
- 4 ounce lean round steak
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chopped fresh mint
- 1/2 teaspoon garlic clove
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoon low-sodium chicken broth
Preparation
Serving Directions:
Heat a medium skillet over medium-high heat.
Coat the skillet with olive oil spray and add the bell peppers and red onion.
Cook for 5 minutes, then add the tomatoes and spinach.
Heat through, stirring, until the spinach wilts.
Remove the vegetables from the pan and set aside.
Place the steak in the hot skillet and cook for at least 3 minutes on each side.
Transfer to a cutting board and let rest for 5 minutes before slicing.
Meanwhile, combine the parsley, cilantro, mint, garlic, lemon juice and broth in a food processor or blender and process until coarsely blended.
Cut the steak into strips and serve on top of the vegetables.
Drizzle the chimichurri sauce over the steak.
