Sweet-Pepper Steak Friday, February 10, 2012


Cracked black pepper
2 12-ounce beef steaks (sirloin strip or rib eye steaks will work nicely)
1/2 of a medium red sweet pepper, cut into thin strips
1/2 of a medium yellow sweet pepper, cut into thin strips
1/2 of a medium green sweet pepper, cut into thin strips
2 TBSP Extra virgin olive oil
½ cup white wine (or chicken stock)


Press cracked pepper into one side of each steak, using about 1/2 tsp pepper per steak. Heat a heavy skillet brushed lightly with oil until hot. Place steaks into the skillet pepper side down and sear. Turn and continue to cook until desired degree of doneness. Remove to a warm plate. Add remaining oil to the skillet and add the bell peppers. Cook, stirring until pepper is softened and started to brown. Spoon pepper strips onto steak. Reheat the pan to hot and deglaze with the wine (or chicken stock) until reduced by about half. Pour over steaks and serve immediately.


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