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Marinated Grass-Fed Pepper Steak

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This easy to prepare recipe packs a powerful punch of delicious nutrition. Marinating the steak helps to soften/break-down the proteins, making them easier to digest. Combine that with antioxidant rich ginger, peppers and garlic pow! You’ve got a winner.

Further Food Commentary:

Beef is a high-quality source of protein and iron, brain-healthy vitamin B12, cell-protecting selenium, and immune-boosting zinc. The skirt steak is packed with "beefy" flavor, its loose-grain texture makes it great at picking up the added flavors of a marinade, and its thin cut means it's a quick-cook even on weeknights. Pair it with sweet, colorful veg like the Vidalia and a variety of bell peppers -- packed with fiber, vitamins C and A -- and you have a simple, yet filling and nutritious meal.

Note: Look for low-sodium Shoyu/Tamari/soy sauce if you're concerned about salt intake. Tamari is the only GF product of the three, but still check the label to ensure it's certified gluten-/wheat-free.

By Heather Goesch, MPH, RDN, LDn

Marinated Grass-Fed Pepper Steak

Stars ( Reviews)

  • Prep Time:3 hours
  • Cook Time:2-3 mins
  • Servings: 4

Ingredients

12 ounce grass-fed skirt steak
3 tablespoons shoyu or tamari (soy sauce)
2 tablespoons brown rice vinegar or apple cider vinegar
1 tablespoon ginger (minced)
2 garlic cloves (peeled and minced)
1 teaspoon maple syrup
2 teaspoon organic toasted sesame oil
1 tablespoon olive oil
1 large vidalia onion (peeled and sliced into crescents)
4 large bell peppers (seeded and sliced thin)
1/2 teaspoon sea salt
1/2 teaspoon parsley (to garnish)

Instructions

  1. Combine tamari/shoyu, rice vinegar, ginger, cloves, maple syrup, and toasted sesame oil.
  2. Pour over skirt steak and marinate overnight in the refrigerator or at least 3 hours.
  3. Remove from the refrigerator and slice into 1/4 inch thick slivers of steak.
  4. In a frying pan, add 1/2 tbsp. olive oil and sauté sliced steak about 1 minute on each side.
  5. Remove steak from the pan and set aside. Leave all the juices in the pan.
  6. Sauté the onion for 2-3 minutes in the same frying pan.
  7. Season with a couple of pinches of sea salt. Add the peppers, cover and sauté until soft and wilted or about 7-10 minutes.
  8. Put cooked skirt steak back into the frying pan and toss with the peppers and onions.
  9. Cook 2-3 minutes. Garnish with fresh parsley.
Combine tamari/shoyu, rice vinegar, ginger, cloves, maple syrup, and toasted sesame oil. Pour over skirt steak and marinate overnight in the refrigerator or at least 3 hours. Remove from the refrigerator and slice into 1/4 inch thick slivers of steak. In a frying pan, add 1/2 tbsp. olive oil and sauté sliced steak about 1 minute on each side. Remove steak from the pan and set aside. Leave all the juices in the pan. Sauté the onion for 2-3 minutes in the same frying pan. Season with a couple of pinches of sea salt. Add the peppers, cover and sauté until soft and wilted or about 7-10 minutes. Put cooked skirt steak back into the frying pan and toss with the peppers and onions. Cook 2-3 minutes. Garnish with fresh parsley.

Nutrition Information

Per Serving:  Calories: 259; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 35mg; Sodium: 916mg; Potassium: 322mg; Carbohydrate: 35g; Fiber: 3g; Sugar: 7g; Protein: 16g

Nutrition Bonus:    Vit C: 253%; Vit A: 75%

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