I have been making this recipe for over 10 years, the web site seems to have lost the previous ratings. It is one of our all-time favorites. I use whatever type of steaks I have on hand, and it always turns on fabulous. (porterhouse steaks, strip streaks, ribeye, etc.) I prefer to grill my steaks, and then lay them on top of my cooked vegetables and pour the cooked marinade over it, just before serving.
Sizzling Steak with Roasted Vegetables
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.
Yield: 4 servings (serving size: 1 steak, 1 cup vegetables, and 2 tablespoons sauce)
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Amount per serving
- Calories: 379
- Calories from fat: 27%
- Fat: 11.4g
- Saturated fat: 3.7g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 2.3g
- Protein: 29g
- Carbohydrate: 37.4g
- Fiber: 4.7g
- Cholesterol: 73mg
- Iron: 7.1mg
- Sodium: 620mg
- Calcium: 49mg
- 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.
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