Steak over Peppers and Onions

Okay, this dinner is great, easy and a good way to stretch a steak. But the pictures I took were lousy, since we had already started eating.

I had an ambitious day and made the *cheese puffs as an appetizer (and you know how I feel about doing appetizers!), the *sticky toffee pudding, homemade *focaccia bread with tomatoes and onions, twice baked potatoes and …ta-da, what this post is about, the steak with peppers and onions!

*Click on these for the recipes.

This comes from my “Carmine’s Italian Style Cookbook”. What I like about it  is you get your meat and veggies in one fell swoop and when you cut the steak in strips to serve on a plate, the steak goes farther. Also the olive oil and garlic you pour over the top when you are ready to serve moistens it up wonderfully, giving it even more flavor and pizzazz! Here you go:

  • 1/2 cup good olive oil
  • 6 cloves garlic, peeled, whole
  • 2 large white onions, peeled and cut into wedges. (I used some of my monster onion from the CSA box, in case you saw the photo)
  • 4 bell peppers, red, yellow, orange or all of them. Sometimes I use a bag of baby bells, all colors. Slice into about 8 slices each
  • salt and pepper
  • about 8 basil leaves. (unless you grow them and they are tiny, then a bunch)
  • 1 Tbsp chopped Italian parsley (the flat kind)
  • approx. 36 oz. steak like porterhouse, sirloin…(depends on how many you are serving, you could do less)
  • 2 tsp garlic powder
  • 2 more tbsp finely chopped garlic
  • few shakes of dried oregano.

Take out the steaks to come to room temp. while you prepare things. Dice, slice, chop. (see ingredients list)

In a large saute pan, heat 1/4 cup olive oil and when hot, add the while garlic cloves and cook for 3-4 minutes until browned.  Using a slotted spoon, remove the garlic and set aside on paper towels to drain.

Now add the onions and pepper to the skillet. Season with salt and pepper and saute them, stirring occasionally for 4-5 minutes until they start to brown. Return the garlic to the pan, add the basil and parsley. Reduce the heat to medium and cook, stirring occasionally, for about 15 minutes, until the veggies have softened and caramelized. While they are doing this…

Either prepare your barbecue or a hot skillet. Generously season both sides of the steak with garlic powder an S&P, rubbing it all into the meat. When the veggies are done, let them wait in the skillet.

Grill the steak, covered or fry in hot skillet uncovered 10-12 minutes, turning and cooking another few minutes until done to just before perfection. (remember, the steak keeps cooking after it is removed, so don’t over do.) Let the meat sit 7-8 minutes (for me about 4-5). meanwhile…

In a small bowl, whisk together 1/4 cup olive oil, the chopped garlic and the oregano. Add some S&P.

At this point, the recipe says to preheat the oven to 500 degrees or turn on the broiler, in case you are broiling the steak and to put the veggies on the bottom shelf of the oven to cook for 5-10 minutes or until very hot. I do not bother with that, but keep the pepper and onions in the skillet, turning it back on low just before the steaks are ready to serve.

Put some caramelized veggies on the plate. On a cutting board, cut the steak in slices, about 1/4 inch wide and lay on the veggies. Spoon the oil and garlic mixture over the meat. ***the book says to put the steak strips on the plate, pour on the oil and then spoon the veggies on top. Whatever .

I have made this several times now and it has been a winner each time, so it needs to be on this site for you to try. Let me know how you like it?


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