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Servings: 1
22 g protein
16 g carbs
18 g fat
310 kcal

Instructions

  • Combine half a tablespoon of oil, soy sauce, honey, shallots, rosemary, salt and pepper in a bowl. Add steak and coat well in the marinade. Set aside for 15 minutes.
  • Meanwhile prepare the peppers. Heat the remaining oil in a non-stick pan. Add bell peppers and sauté for 2 minutes.
  • Add the poblano chili, onion, salt and pepper. Stir and cook until soft.
  • Add the rosemary and vinegar. Cook until the vinegar is absorbed. Remove from the heat.
  • Heat the grill pan over medium heat and spray some oil. Remove steak from the marinade and place in the grill pan.
  • Cook for 5 minutes per side. Or cook until done to your likings.
  • When done, remove from the heat. Cover with aluminum foil and let it rest for 5 minutes. Then slice the steak thinly.
  • Arrange the peppers in a plate and top with steak slices.
  • Serve immediately along with toasted bread.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 310 kcal

Calories from Fat 162


% Daily Values*


Total Fat 18 g

25.71%


Saturated Fat 5.01 g

20.88%



Polyunsaturated Fat 1.15 g



Monounsaturated Fat 10.6 g



Cholesterol 68 mg

27.2%



Sodium 326 mg

14.17%



Potassium 429 mg



Total Carbohydrate 16 g

5.16%


Dietary Fiber 1.76 g

5.5%



Sugars 6.61 g

7.34%



Protein 22 g


Vitamin A 0.78%

Vitamin C 1.25%


Calcium 4.7%

Iron 30.77%


* Nutritional Values are estimated and may vary

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