Fennel-Crusted Sirloin Tips with Bell Peppers
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
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8 ounces sirloin steak, trimmed of fat and cut into 1-inch chunks
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1 teaspoon fennel seed, roughly chopped or coarsely ground in a spice mill
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1/2 teaspoon kosher salt, divided
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1 tablespoon extra-virgin olive oil
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1 tablespoon minced garlic
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3/4 cup reduced-sodium beef broth, divided (see Tips for Two)
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1/4 cup dry red wine
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2 bell peppers, cut into 1-inch squares
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Freshly ground pepper, to taste
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1 tablespoon all-purpose flour
Directions
1.
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.
2.
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.
3.
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.
Tip:
Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
Nutrition information
Calories 327, Total Fat 15 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Cholesterol 55 mg, Sodium 364 mg, Carbohydrate 13 g, Fiber 3 g, Protein 28 g, Potassium 719 mg. Daily Values: Vitamin A 70%, Vitamin C 380%. Exchanges: Vegetable 2, Lean Meat 3.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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