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Italian Fried Steak with Roasted Pepper Pesto

Italian Fried Steak with Roasted Pepper Pesto

Top crispy breaded steak with a sauce of blended roasted red peppers and Romano cheese for a fast and delicious meal.

  • 1/2 cup seasoned fine dry bread crumbs
  • 1/2 cup grated Romano or Parmesan cheese
  • 1 egg
  • 2 Tbsp. water
  • 1-1/2 lb. beef cubed steak
  • Olive oil
  • 1 12-oz. jar roasted red sweet peppers, drained
  • 2/3 cup fresh basil leaves.

1. In a shallow dish combine crumbs and half the cheese. In another shallow dish, beat together egg and water. Cut meat in 8 equal-size portions; lightly sprinkle with salt and pepper. Dip in egg mixture, then crumb mixture; press lightly to coat.

2. In a 12-inch skillet heat 1 tablespoon olive oil over medium-high heat. Working in two batches, cook steak, about 5 minutes per side, adding more oil as needed. Remove to a serving platter; cover to keep warm. Carefully wipe skillet clean.

3. Meanwhile, for sauce, in blender or processor combine drained peppers and remaining cheese. Process until nearly smooth. Finely chop 1/2 cup of the basil; set aside. Transfer pepper mixture to hot skillet and heat through. Remove from heat. Stir in finely chopped basil. Pour sauce over steaks. Sprinkle with remaining basil. Makes 4 servings.

Nutrition Facts
  • Calories425
  • Total Fat (g)21
  • Saturated Fat (g)8,
  • Monounsaturated Fat (g)9,
  • Polyunsaturated Fat (g)1,
  • Cholesterol (mg)130,
  • Sodium (mg)645,
  • Carbohydrate (g)15,
  • Total Sugar (g)1,
  • Fiber (g)2,
  • Protein (g)43,
  • Vitamin C (DV%)2.58,
  • Calcium (DV%)19,
  • Iron (DV%)28,
  • Percent Daily Values are based on a 2,000 calorie diet


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