Rib-Eye Steaks with Piquillo Pepper Sauce
Source: EatingWell Magazine, March/April 2014
Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 2 weeks.
Serving Size: 3 oz. steak & 2 Tbsp. sauce
239 calories; protein 23.7g; carbohydrates 4.2g; dietary fiber 0.4g; sugars 1.7g; fat 13g; saturated fat 3g; cholesterol 74.1mg; vitamin a iu 353.2IU; vitamin c 16.7mg; folate 10.1mcg; calcium 26.8mg; iron 1.9mg; magnesium 23.9mg; potassium 352.3mg; sodium 453.2mg; thiamin 0.1mg; added sugar 1g.
1/2 vegetable, 3 1/2 lean meat, 1 1/2 fat