Flat Iron Steaks with Peanut Sauce
A frozen bag of Asian veggies, your choice of thin noodles, and no-fuss skillet cooking make this a quick weekday meal. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
2 beef shoulder top blade (flat iron) steaks
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 (16-ounce) package frozen Asian vegetable blend
1/4 cup water
3 cups hot cooked thin noodles (such as vermicelli, Chinese noodles, rice noodles)
3/4 cup prepared peanut sauce (or make your own: Peanut Sauce 1 or Peanut Sauce 2)
1/4 cup roasted peanuts, chopped (optional)
- Combine red and black peppers; press evenly onto beef steaks.
- Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm.
- Add frozen vegetables and water to skillet; bring to a boil. Reduce heat to medium; cover and cook 5 to 7 minutes or until crisp-tender.
- Add noodles and peanut sauce; toss to coat. Cook until heated through, stirring occasionally.
- Carve steaks into slices and season with salt, as desired. Serve over noodle mixture. Top with peanuts, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 544 calories; 22 g fat (6 g saturated fat; 1 g monounsaturated fat); 51 mg cholesterol; 1073 mg sodium; 52 g carbohydrate; 3.5 g fiber; 33 g protein; 6.5 mg niacin; 0.5 mg vitamin B6; 3 mcg vitamin B12; 3.6 mg iron; 23 mcg selenium; 8.6 mg zinc.
Recipe and photograph provided courtesy of Beef, It's What's For Dinner©.