Puttanesca topped steak

Using the flavours and ingredients of the classic pasta sauce, the “puttanesca” is served up with the steaks almost as a salsa or salad
by Emily Richards PH Ec.
260 cal Serves 4
Prep time 0h 15m
Cook time 0h 8m
Total time 0h 23m
Grilled steak puttenesca

Ingredients

Directions

  1. Step 1

    Spray steaks with cooking spray; spread with 1 tbsp (15 mL) of the pesto and sprinkle with pepper. Spray bell peppers with cooking spray. Place steaks and peppers on medium high grill for about 8 minutes, turning once or until steak is medium rare and peppers are golden.

  2. Step 2

    Let steaks stand for 5 minutes. Chop peppers and place in a bowl. Add tomatoes, olives, capers, garlic, basil, remaining pesto and vinegar. Toss well to combine.

  3. Step 3

    Spoon puttanesca mixture onto 4 plates. Cut steaks in half crosswise and serve on top.

Nutritional information

Per serving (1 of 4)

Calories
260
Protein
31 g
Sodium
220 mg
Potassium
620 mg
Total fat
11 g
Saturated fat
3 g
Cholesterol
70 mg
Carbohydrates
7 g
Fibre
1 g
Sugars
3 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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