Pepper Steak
Adapted from The Cozy Apron
Red onions and green peppers come together in this festive pepper steak meal with delicious grass-fed ribeye, available from Tall Grass Ranch. 'Tis the season for sizzling steak, juicy peppers and crispy onions!
INGREDIENTS
INSTRUCTIONS
- Add the sliced steak to a large bowl, and sprinkle over a couple of good pinches of salt and black pepper; next, sprinkle over the flour, and toss everything to coat the meat well.
- Place a large heavy-bottom skillet or pan (cast-iron is great for this) over medium-high heat, and add in about 2-3 tablespoons of the oil; once the oil is hot, add the beef in working in batches, and sear/brown the outside quickly for about 2 minutes; remove from pan and repeat with remaining steak.
- Once the steak has been seared and removed, add into the same pan a touch more oil, then add in the onions and saute those for about 10 minutes, just until they become softened and golden-brown; add in another pinch or two of salt and black pepper, the Italian seasoning, the garlic powder, paprika, smoked paprika, and white pepper, and stir to combine.
- Next, add in the sliced bell peppers and saute those with the onions/spices for a couple of minutes, just until softened yet still slightly crisp; add in the garlic, and stir to combine just until aromatic.
- Stir the tomato paste into the onion/pepper mixture, and cook that for about 30 seconds just to cook out the raw flavor; then, stir in the beef stock/broth to combine, and create the sauce (check the seasoning the see if additional salt/pepper is needed).
- Add the seared steak back into the pan, stir to combine, and simmer for just 30 seconds to 1 minutes to warm the steak back through and tighten things up.
- Serve the pepper steak over white rice (or favorite side dish) with a salad on the side.
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