Sizzling Steak with Roasted Vegetables

Sizzling Steak with Roasted Vegetables Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
A hot skillet allows you to control the degree of doneness more precisely, and the intense heat helps seal in flavor. Zip-top bags simplify the marinating process.


4 servings (serving size: 1 steak, 1 cup vegetables, and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 379
Caloriesfromfat 27 %
Fat 11.4 g
Satfat 3.7 g
Monofat 3.9 g
Polyfat 2.3 g
Protein 29 g
Carbohydrate 37.4 g
Fiber 4.7 g
Cholesterol 73 mg
Iron 7.1 mg
Sodium 620 mg
Calcium 49 mg


1/3 cup dry red wine
1/4 cup beef broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/4 teaspoon coarsely ground black pepper
3 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks (1 inch thick)
Roasted vegetables:
1 cup (1-inch) pieces red bell pepper
1 cup (1-inch) pieces yellow bell pepper
2 teaspoons vegetable oil
12 small red potatoes, quartered (about 1 1/2 pounds)
3 shallots, halved
1/4 teaspoon salt
Remaining ingredients:
2 teaspoons coarsely ground black pepper
1/2 teaspoon salt
1 teaspoon vegetable oil
1 teaspoon prepared horseradish


To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.

Preheat oven to 400°.

To prepare the roasted vegetables, combine bell peppers, 2 teaspoons oil, potatoes, shallots, and salt in a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until potatoes are tender, stirring occasionally.

Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steaks, and saute for 3 minutes on each side or until the steaks are at the desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Stir in horseradish. Pour sauce over steaks and vegetables.

Elizabeth Taliaferro,

Cooking Light

January 1999
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