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Italian Pepper Steak

Italian Pepper Steak with Fingerling Potatoes

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Recipe Details

Story

Simple and satisfying, we love a classic meat and potatoes dish. This week, Chef Giuseppe is channeling his Italian roots to dress up the traditional steak dinner with a quick, homemade tomato sauce. He adds bell pepper, onion, and white wine for flavor, then tops the saucy steak with parsley and grated Parmesan. For an elegant side, creamy, golden fingerling potatoes are sure to impress.

Tags

  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 460
  • Protein 37g
  • Total Carb 37g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red bell pepper
    1
    red bell pepper
  • fingerling potatoes
    8 ounces
    fingerling potatoes
  • parsley
    1/8 ounce
    parsley
  • yellow onion
    1
    yellow onion
  • steaks
    2
    steaks
  • tomato paste
    1/4 cup
    tomato paste
  • white wine
    1/4 cup
    white wine
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Halve potatoes lengthwise. Roughly chop parsley leaves and stems. Peel onion, halve, and thinly slice.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange cut-side down in a single layer, spacing apart as much as possible, and roast until golden and tender, 15-18 minutes.

  3. Sear steaks

    Sear steaks

    While potatoes roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until bottoms are browned, 4-6 minutes (steaks will finish cooking in the next step).

  4. Finish steaks

    Finish steaks

    Once bottoms are browned, flip steaks, still over medium-high heat; scatter around bell pepper and onion in pan. Cook until steaks are browned and medium rare, 4-6 minutes more. Transfer steaks to cutting board to rest, leaving vegetables in pan, still over medium-high heat. Cook, stirring occasionally, until onion and bell pepper are softened, 3-4 minutes more. Stir in tomato paste and cook until combined, 1 minute more.

  5. Simmer bell pepper sauce

    Simmer bell pepper sauce

    To pan with vegetables, still over medium-high heat, add white wine and cook until reduced by half, about 1 minute. Add ½ cup water, stir to combine, and simmer until thickened, 2-4 minutes more. Remove pan from heat. Taste and season with salt and black pepper as desired.

  6. Plate Italian pepper steak

    Plate Italian pepper steak

    Once rested, cut steaks against the grain into ¼-inch slices. Divide roasted fingerling potatoes between serving plates. Top with bell pepper sauce and sliced steak. Garnish with Parmesan and parsley. Enjoy!

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