Steak with Salsa Rossa and Broccoli Rabe

Round Steak, Salsa Rosa, Recipe

Steak with Salsa Rossa and Broccoli Rabe

Simple round steak, or even skirt or flank steak, can be transformed into a delicious, simple, 600 calorie meal in minutes. Topped with Salsa Rossa, a red sauce of roasted red peppers, and served with tender-crisp broccoli rabe, you’ve got a gorgeous dinner in minutes.  

Back in the summer I introduced you to Blue Apron Meals, a food delivery service. Their subscription-based service provides deliveries, once a week, at the cost of $10 per person, per meal. The delivery includes all of the ingredients to prepare each meal, along with a full-color recipe card containing a meal description, ingredients list and step-by-step instructions for cooking.

All of their meals are 500-700 calories, take 35 minutes or less to prepare, are made with premium fresh ingredients, and are pre-portioned to save time and waste. You can subscribe to their delivery services for meals that cost $10, per person per meal, or you can subscribe to their weekly newsletter here to receive their recipes.

This is one of their fabulous recipes that I thought I would share with you. This particular recipe is only seven ingredients, is ready in 30 minutes and is not only stunning in appearance, it’s really delicious! You need only a baking sheet and a skillet, so cleanup is a breeze, too!

Here are the ingredients:

        • 2 Red Bell Peppers
        • 3 Cloves Garlic
        • 10 Ounces Broccoli Rabe
        • 1 Shallot
        • 2 Tablespoons Sherry Vinegar
        • 2 Sprigs Fresh Oregano
        • 12 Ounces Steak (They used top round)

Put this incredibly flavorful dish on your menu rotation. You won’t regret it!


5.0 from 1 reviews
Steak with Salsa Rossa and Broccoli Rabe
Cook time
Total time
Sweet and tangy Salsa Rossa tops beautiful Steak and Broccoli Rabe for a fabulous 30 minute meal that is only 590 calories.
Recipe type: Entree
Serves: 2
  • 2 Red Bell Peppers, roasted, peeled and seeded and minced
  • 3 Cloves Garlic, minced
  • 10 Ounces Broccoli Rabe
  • 1 Shallot, minced
  • 2 Tablespoons Sherry Vinegar
  • 2 Sprigs Fresh Oregano
  • 12 Ounces Steak
  2. Preheat the oven to 500°F.
  3. Place the peppers on a baking sheet and drizzle with a little bit of olive oil, salt and ground black pepper. Roast the peppers in the oven until they are blackened almost all over (about 15 minutes). Transfer the blackened peppers to a heat-proof bowl, cover with plastic wrap and allow the peppers to steam in the bowl for about 5 minutes.
  5. While the peppers roast, peel and mince 2 of the garlic cloves, smashing them with the side of a knife until they resemble a paste.
  6. Peel the outer fibers from the thickest stems of the broccoli rabe with a knife or vegetable peeler.
  7. Peel and mince the shallot and place it in a small bowl along with the sherry vinegar.
  8. Pick the oregano leave off of the stem and finely chop them.
  10. In a large skillet, over high heat, add a little oil until hot. Pat the steak dry and season with salt and ground black pepper. Add the steak to the hot pan and cook 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer the steak to a cutting board to rest.
  12. While the steak cooks, make the salsa. Use a knife to slice open the peppers. Using the back edge of a knife, scrape off the blackened skins. Remove the stems, ribs and seeds from the peppers. Mince the peeled, trimmed peppers. Transfer them to the bowl with the shallot and vinegar mixture, add 1 tablespoon of olive oil, the oregano and the garlic paste. Stir to combine and season with salt and ground black pepper to taste.
  14. Wipe out the pan used for the steak. In that same pan, over medium-high heat, heat some olive oil. Add the broccoli rabe and cook 2-3 minutes, or until bright green and tender-crisp. Add the remaining minced garlic clove and cook about 1 minute longer, stirring until fragrant.
  16. Find the lines of muscle in the steak, or the grain. Slice the steak cross-wise against the grain. Divide the broccoli rabe between 2 plates, top each with half of the steak and put the salsa rossa around the plates and on top of the steak.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Brand Posts, Entrée, Meats, Sauces, Vegetables. Bookmark the permalink.

4 Responses to Steak with Salsa Rossa and Broccoli Rabe

  1. steve yates says:

    That looks great Paula. I love looking at your recipes. I’m not much of a cook really, but between your easy to follow directions and the simplicity of most recipes I can handle the majority of them. Keep them coming! BTW, your photography skill have gotten very good, not that they were bad or anything before. I know food is probably a lot like photographing stream side fly fishing and fishing flies. Some are easy and the colors work well, and some will put you to the test 🙂

    • Thank you, Steve. I wish I could take credit for this particular recipe, but it’s from Blue Apron. I do try to keep my recipes simple, or to have directions that are easy to follow, so thank you for trying them. And thank you, also, for your comments about the photography! I’ve been working on being able to take a photo of food that reflects how I feel about it and see it in my mind’s eye. I appreciate you commenting, so much. P~

  2. What a simple, gorgeous and tasty looking meal. I love steak, especially simply prepared like this. Well done. 🙂 (the post, not the steak!)

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