Saturday, February 14, 2009

steak with sweet pepper sauce

for valentines day, i wanted to make chad samon & i needed something to eat because i really don't eat any kind of fish. this recipe is from my better homes & gardens cook book & it was delicious!! super easy + it is low in fat too! i got this fabulous beef tenderloin at nino salvaggio's & i butterflied it, to make two small steaks.

~2 med. green or red bell peppers; cut into strips (i used one of each)
~1/2 c. chopped onion (1 medium size)
~1 c. chopped seeded tomatoes (2 medium size) i used cherry tomatoes
~2 garlic cloves; minced
~1 lb. beef ribeye steak; cut into 1/2" - 3/4" thick, or 1 lb. beef top sirloin steak, cut into 1/2"-3/4" thick (i used 1 beef tenderloin, butterflied about 3/4" thick)
~black pepper
~1/2 c. low sodium beef broth
~1 tbsp. extra virgin olive oil (evoo)

in a med-large skillet heat oil, add minced garlic + peppers; cook for approx 4 minutes until veggies are crisp/tender. remove veggies from pan with slotted spoon.

season meat with salt + pepper on both sides. place meet in the skillet. (add more evoo if necessary). cook over med-high heat for approx 4 minutes on each side or until desired doneness. transfer the meat to a serving platter, reserving drippings in the skillet. keep warm.

for sauce, carefully add beef broth & oregano to reserved drippings in skillet. bring to a boil. boil gently, uncovered over med heat for 2-3 minutes or until broth is reduced to 1/4 cup; scraping up crusty brown bits in pan. stir in the cooked veggies & tomatoes. heat thru. spoon over meat & hot cooked rice. enjoy!!

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