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Flat Iron Steaks with Peanut Sauce

Recipe

Nutritional Info

Reviews (1)

Total recipe time: 30 to 35 minutes Makes 4 servings

Ingredients

2 beef shoulder top blade (flat iron) steaks
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 package (16 ounces) 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
Salt
1/4 cup roasted peanuts, chopped (optional)

Instructions

Combine red and black peppers; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 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.

Nutritional Information Per Serving

Nutrition information per serving: 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.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.

Cook's Notes

Reviews

Reviewed by LindaShannon on 10/04/09

The steaks were wonderful after I figured out the mistakes in the recipe, which omitted the amount of black pepper (I figured 1/4 teaspoon to match the red pepper) and called for the main ingredient repeated on the third line. I was disappointed that there was no recipe for the peanut sauce in case you didn't have any on hand, so I went to a cookbook to make my own (easy). I love the beef/peanut sauce flavors.