From the kitchen of Cynthia Ganse
A perfect dinner recipe during a hectic holiday week!
Dairy‑free, Gluten‑free, Good for parties/potlucks, Quick & easy
1 pound very thin steak, cut into 4 pieces
2 teaspoons olive oil
1 bunch cleaned, trimmed asparagus
1 red pepper (chopped)
1 can Italian diced tomatoes
1 can sliced olives
1 tablespoon green Tabasco sauce
2 tablespoons basil pesto
1/4 teaspoon black pepper
2 cups rice (made in advance)
Drop asparagus to boiling water for 5 minutes, remove and set aside.
Cook the steak in the olive oil, browning both sides; slowly add the remaining ingredients, except rice.
Simmer 5 minutes, add cooked asparagus to mixture.
Serve over white rice.
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