The mild anise flavor of fennel seed is balanced by the rich-tasting pan gravy and peppers. Serve with egg noodles tossed with parsley and a drizzle of extra-virgin olive oil.Ingredients
Total Time: 35 minutes
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
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
3/4 cup reduced-sodium beef broth, divided (see Tips for Two)
1/4 cup dry red wine
2 bell peppers, cut into 1-inch squares
Freshly ground pepper, to taste
1 tablespoon all-purpose flour
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.
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.
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 2 vegetable
- 3 1/2 lean meat
- 1 fat
- Carbohydrate Servings
- Vitamin C (380% daily value)
- Vitamin A (70% dv)
- Zinc (33% dv)
- Potassium (21% dv).