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

• 2 to 2 ½ pounds ribeye steaks, sliced into thin strips

• Sea salt

• Black pepper

• 2 tablespoons flour

• Avocado oil or coconut oil 

• 2 small onions, cut in half and sliced into thin semi-circles

• ½ teaspoon Italian seasoning

• 1/2 teaspoon garlic powder

• ½ teaspoon paprika

• ¼ teaspoon smoked paprika

• ¼ teaspoon white pepper

• 3 medium-large bell peppers (look for green pepper in your farm share!), cored and thinly sliced (roughly 3 cups worth) or use frozen bell peppers

• 3 cloves garlic

• 5 tablespoons tomato paste

• ½ cup beef stock/broth

• Rice, or favorite side to serve with

• Chopped green onions, for garnish

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.