Succulent Ribeye and Peppers

Cinco de Mayo - World Cuisine

I was inspired to create this recipe after sampling the most delicious rib-eye steak at a local Mexican restaurant. My family is crazy for this dish! You can also bake this in the oven on low heat or even in a slow cooker.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Succulent Ribeye and Peppers

Ingredients

1 tablespoon vegetable oil

4 (10 ounce) beef rib-eye steaks

1 red bell pepper

chopped

1 green bell pepper

chopped

1 onion

sliced

4 cloves garlic

minced

3 tablespoons fajita seasoning

1 lime

juiced

Corn Dip

World Cuisine

Directions

Step 1

Heat the oil in a large skillet over high heat. Sear the steaks on both sides and set aside. In the same skillet over medium heat saute the red bell pepper green bell pepper onion and garlic for 5 minutes or to desired tenderness.

Step 2

Sprinkle the steaks with the fajita seasoning and place them back in the skillet. Squeeze the lime juice over the steaks and bell peppers reduce heat to low cover and simmer for 30 minutes to 1 hour turning steaks over occasionally. (Note: The longer it simmers the more tender the meat gets.)

Nutritional Information

Succulent Ribeye and Peppers

Servings Per Recipe:4

Calories: 444.8

% Daily Value *

Protein: 32g 64%

Carbohydrates: 11.9g 4%

Dietary Fiber: 2.1g 8%

Sugars: 3.4g

Fat: 29.8g 46%

Saturated Fat: 11.1g 55%

Cholesterol: 100.5mg 34%

Vitamin A Iu: 1050.7IU 21%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.7mg 42%

Vitamin C: 69.8mg 116%

Folate: 31.9mcg 8%

Calcium: 38.3mg 4%

Iron: 3.3mg 18%

Magnesium: 40.5mg 14%

Potassium: 611.6mg 17%

Sodium: 397.4mg 16%

Thiamin: 0.2mg 17%

Calories From Fat: 267.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.