Seared Ribeye Steak with Poblano Peppers + Potato

Chef's Pick

Seared Ribeye Steak with Poblano Peppers + Potato

  • 15 min.

  • 670 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 15 minutes

Microwave 2 potatoes in their wrappers on high 6-8 min flipping over halfway through; set aside

Meanwhile, wash + dry 2 poblanos, slice in half lengthwise + discard seeds; slice into ½-inch strips; cut onion in half, peel + thinly slice; heat 1 tbsp oil in skillet over med; sauté veggies with salt/pep 5-7 min til browned

Heat 1 tbsp oil in skillet over med-high; pat steak dry, season with salt/pep + sear 3-4 min per side for med-rare; rest 5 min + slice in half

Divide everything between plates; cut a slit in potatoes + dollop 1-2 tbsp sour cream on each—delish!

Nutrition

Servings: 2

Amount per serving

670

Calories

29g

Fat

50g

Carbs

5g

Fiber

35g

Protein

7g

Sugars

Calories per serving

670

Total Fat

29g

38

Saturated Fat

13g

65%

Trans Fat

2g

Cholesterol

105mg

35%

Sodium

100mg

5%

Total Carbohydrates

50g

19%

Dietary Fiber

5g

18%

Total Sugars

7g

Included 0g added sugars

0%

Protein

35g

Vitamin D

0%

Calcium

6%

Iron

26%

Potassium

30%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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