Yes. Any cut of plain, unseasoned beef contains no FODMAPs. The FODMAP problems in steak come from what's added to it. Seasonings and sauces with garlic, garlic powder, onion, or onion powder are the most common culprits.

Are bell peppers low FODMAP?

It depends. Portion size and color matter. Green bell peppers are low FODMAP in bigger portions. Red and yellow bell peppers have smaller low FODMAP servings. The FODMAP troublemaker also varies by color: green = fructans; red, yellow, or orange = excess fructose.

Low FODMAP Steak and Potatoes Sheet Pan Meal

Name: Low FODMAP Steak and Potatoes Sheet Pan Meal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1½ pounds (680 g) baby potatoes, halved or quartered if large; 2 tablespoons refined avocado oil or canola oil, divided; ½ teaspoon coarse salt, divided; Black pepper, to taste; 1 medium red bell pepper (150 g), cut into 1-inch pieces; 1 medium green bell pepper (150 g), cut into 1-inch pieces; 1 pound (454 g) top sirloin steak, cut into 1½ to 2-inch cubes; ½ cup (15 g) packed fresh Italian parsley; 2 tablespoons extra-virgin olive oil; 2 tablespoons garlic-infused olive oil; 1½ tablespoons red wine vinegar; 1 teaspoon (3 g) dried oregano; ½ teaspoon coarse salt, or to taste; Freshly cracked black pepper, to taste; Pinch red pepper flakes (optional)

Description

An easy, low FODMAP steak and potatoes dinner that comes together in about 40 minutes. Top sirloin, baby potatoes, and bell peppers roasted in the oven and finished with a quick blender chimichurri.

Ingredients

Scale

Steak and Potatoes

1½ pounds (680 g) baby potatoes, halved or quartered if large
2 tablespoons refined avocado oil or canola oil, divided
½ teaspoon coarse salt, divided
Black pepper, to taste
1 medium red bell pepper (150 g), cut into 1-inch pieces
1 medium green bell pepper (150 g), cut into 1-inch pieces
1 pound (454 g) top sirloin steak, cut into 1½ to 2-inch cubes

Blender Chimichurri

½ cup (15 g) packed fresh Italian parsley
2 tablespoons extra-virgin olive oil
2 tablespoons garlic-infused olive oil
1½ tablespoons red wine vinegar
1 teaspoon (3 g) dried oregano
½ teaspoon coarse salt, or to taste
Freshly cracked black pepper, to taste
Pinch red pepper flakes (optional)

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Instructions

Roast potatoes: Heat the oven to 425°F (220°C). Line two large sheet pans with parchment. Toss the potatoes with 1 tablespoon of avocado oil or canola oil, ¼ teaspoon of salt, and black pepper. Spread them cut-side down in a single, even layer on one pan. Roast for 18 to 22 minutes, until lightly browned and starting to crisp.
Add steak and peppers: While the potatoes roast, toss the steak and bell peppers with the rest of the avocado or canola oil (1 tablespoon), the remaining salt (¼ teaspoon), and black pepper. Spread them into a single, even layer on the second pan. After the potatoes have roasted for 18 to 22 minutes, add the steak and peppers to the oven. Roast for 7 to 9 minutes, until the steak is cooked to your liking and the potatoes are fork-tender.
Blend chimichurri: Meanwhile, add the parsley, extra-virgin olive oil, garlic-infused olive oil, red wine vinegar, dried oregano, salt, pepper, and red pepper flakes (if using) to a blender or small food processor. Pulse until the herbs are finely chopped but still have some texture. Stop to scrape down the sides as needed. Taste and adjust flavor with salt and pepper as needed.
Rest and serve: Let the steak rest on the pan for 5 minutes. Slice the steak into bite-sized pieces. Divide the steak, potatoes, and peppers among the plates. Serve each portion with 1 tablespoon of chimichurri.

Notes

Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

For even more control over doneness, use three sheet pans instead of two: one large pan for the potatoes, and two smaller pans, one with the steak and the other with the peppers. This lets you pull each when it's done to your liking. For many, the steak will likely finish a few minutes before the peppers. The timing in this recipe is based on medium-well steak and tender-crisp peppers.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Main Dish
Method: Roasting
Cuisine: American