Weeknight Steak, Peppers & Onions

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I make a very easy & tasty steak, peppers & onions. My kids love it and I make it a couple of times a month for them.  I have to admit that I am not one for leftovers and rarely does it happen that there is any food left after the meal but this is one dish that is just as good the next day with a hot, crusty loaf of bread.

So, start with fresh peppers and an onion.  I prefer red onions but yellow or sweet Vidalia would be just as tasty.

peppers & onions

 I slice up the peppers into even sized strips and the onion into rings. 

slice up the vegetables

I use sirloin tips from the grocery store.  The butcher in town can be a little pricey and I have had good luck with this cut from my regular grocery store so it’s what I stick with for this recipe.  Rinse your steak, set aside and pat it nice and dry with some paper towels.  Season with salt, pepper, garlic and a little olive oil rubbed all over.  

The marbling in this steak is what gives it great flavor and it melts away during cooking to leave the steak tender and juicy in each bite.
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Into a hot cast iron skillet, with a little olive oil, I slide in the vegetables on medium high heat.  Season with salt & pepper and stir so the vege’s do not burn but soften with just a little bite left to them.  I prefer them this way but if you like them softer then of course cook them longer and to your liking.  

One thing I have learned from cooking shows and personal experience is to taste as you go along.  If you aren’t sure how well cooked the vege’s are then pull one out and taste it.  Watch your time as well.  How long have the veg been in the pan?  10 minutes….then you know that next time you make this recipe you have about 10 minutes once the peppers & onions hit the pan to prep your steak, green salad, or side dish.  (or perhaps peruse Pinterest or the latest romance novel online. šŸ™‚  just saying)

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 Reminder, stir your vege’s so they don’t scorch.

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Once the vege’s are finished remove them to a plate and set aside.  I cover mine to keep them warm.

Add a touch of olive oil to the skillet and then drop in the steak.  Not all of it at once, if you overfill the pan with steak the juice released will end up stewing your meat instead of searing it.  

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If you have pre-seasoned your steak then you are good to go.  Let it cook on both side to the wellness you and your family like.  We like steak to be medium well.  I can tell the doneness by pressing on the top of the steak with my tongs.  The amount of resistance tells me how well done the steak is.  It takes some practice and again it comes down to timing.  For these strips of steak and at medium high heat I cook each piece a total of about 15 minutes.  They are pretty thick overall so it may seem like a long time but it takes a bit to get those centers to the right amount of doneness for my family.

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Once finished I remove the steak to a plate and go on with the remaining pieces.  Set aside your finished steak for 5-10 minutes to let the juices settle then carve away.  

I plate up dinner for my brood with a side of fresh cherry tomatoes (from my garden when in season) and some fresh parsley, roughly chopped/torn.  

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This meal feeds five of us with no leftovers but if we have any of the boys friends over then I make double the recipe.  Growing boys eat a lot!  My oldest is growing taller everyday and his appetite seems to be growing in proportion.  

Bon Appetit! 


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