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Fennel-crusted sirloin with bell peppers

FennelCrustedSirloinBellPeppers

Dinner tonight , November 23, 2016
Great way to serve another beef dish, I served it with couscous
2 Servings

  • 8 ounces sirloin steak, trimmed of fat and cut into 1-inch chunks
  • 1 teaspoon fennel seed, roughly chopped or coarsely ground in a spice mill
  • ½ teaspoon kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • ¾ cup reduced-sodium beef broth, divided (see Tips for Two)
  • ¼ cup dry red wine
  • 2 bell peppers, cut into 1-inch squares
  • Freshly ground pepper, to taste
  • 1 tablespoon all-purpose flour

1) Rub steak with fennel seed and 1/4 teaspoon salt, turning to coat on all sides. Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, 2 to 4 minutes. Transfer to a plate and cover with foil to keep warm.

2)
Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1/2 cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, the remaining 1/4 teaspoon salt and pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.

3)
Whisk the remaining 1/4 cup broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare.

Nutritional notes:
Per serving: 327 calories; 15 g fat (4 g sat, 9 g mono); 55 mg cholesterol; 13 g carbohydrates; 28 g protein; 3 g fiber; 364 mg sodium; 719 mg potassium.

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