This dish is a prime example of how a cooking technique—in this case, charring peppers over an open flame—adds fabulous flavor to a dish without one bit of fat, sugar, carbohydrate, or salt.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Carefully place 3 peppers on the grate of each of the 4 burners of a gas stove. Turn the heat to high and char the peppers, rotating them to cook them evenly, until the skins are mostly burnt, about 6 minutes (this can also be done under the broiler). Place the peppers in a bowl, cover it with plastic wrap, and allow the steam to build for about 7 minutes (to help steam off the skin). Using a paper towel, remove as much charred skin as possible. Pull off the stem end, including the core and seeds. Cut the peppers into 1/2-inch-thick rings.
Step 2
Heat a large cast-iron skillet over medium-high heat. Season the steaks with salt and pepper. When the skillet is hot, spray it with cooking spray. Add the steaks and sauté until golden brown, about 4 minutes per side. Transfer them to a platter, and cover it with foil to keep them warm.
Step 3
Spray the skillet with more cooking spray, and add the sliced onion. Sauté until the onion start to become tender, about 5 minutes. Add the garlic and sauté for 1 minute. Add the vinegar, scraping up any flavorful bits with a wooden spoon.
Step 4
In a small bowl, whisk the chicken broth into the cornstarch. Whisk the cornstarch mixture into the skillet, and bring the sauce to a simmer. Stir in the marinara sauce and the evaporated milk. Return the sauce to a simmer. Add the peppers and continue to simmer for 1 minute. Stir in the chives. Season with salt and pepper to taste. Spoon the sauce over the steaks, and serve.
nutrition information
Step 5
Fat: 30g (before), 8.3g (after)
Step 6
Calories: 525 (before), 326 (after)
Step 7
Protein: 31g
Step 8
Carbohydrates: 31g
Step 9
Cholesterol: 78mg
Step 10
Fiber: 5g
Step 11
Sodium: 651mg
