At a glance

Paprika-rubbed steak pairs with roasted sweet peppers, mushrooms, and wilted greens for a smoky, lower-carb dinner.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 28 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 330 kcal
• Protein: 37 g
• Carbohydrates: 16 g
• Fat: 14 g
• Sodium: 258 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 1 1/3 lb lean sirloin steaks (600 g)
• 3 1/3 cups sliced red bell peppers (500 g)
• 3 1/2 cups sliced mushrooms (300 g)
• 7 packed cups baby spinach (200 g)
• 1 tbsp olive oil (14 g)
• 1 tbsp paprika (8 g)
• 4 garlic cloves, minced (16 g)
• 3/4 tsp black pepper (2 g)
• 1/4 tsp fine salt (1.5 g)

Directions

1. Heat the oven to 425°F (220°C). Toss the peppers and mushrooms with half the olive oil, garlic, and half the salt; roast for 18 to 22 minutes, turning once.

2. Pat the steaks dry and season them with the paprika, black pepper, and remaining salt. Heat the remaining oil in a heavy skillet over medium-high heat.

3. Sear the steaks to 145°F (63°C) or the preferred higher doneness, then rest them for 3 minutes. Wilt the spinach in the hot skillet for 1 to 2 minutes.

4. Slice the steak across the grain and divide it with the roasted peppers, mushrooms, and spinach.

Sources

1. USDA FoodData Central — April 2026 data release