Having a couple nights this week where I have to be at school, I was looking to make a quick and easy dinner combo. Steak with peppers and onions is perfect in a pinch, but also great for when the grilling days really get going. The steak can be marinated overnight or for a few hours, whichever works best for your schedule.
I marinated a flank steak with:
- one quarter cup red wine
- one quarter cup worchestire sauce
- 2 sprigs fresh rosemary
- 1 tbsp. lemon pepper
- 1 tsp. garlic salt
Using a cast iron pan, I seared the steak on high heat for about 3 minutes each side and then put it in a 400 degree oven for about 12 minutes (cooked for a medium rare taste).
While the steak was cooking, in a large saute pan I combined:
- 1 tbsp. olive oil
- 1 red pepper, sliced lengthwise into strips
- 1 yellow pepper, sliced lenthwise into strips
- 1 orange pepper, sliced lengthwise into strips
- one half of an onion, sliced into strips
- 3 tbsp. worchestire sauce
- 1 tbsp. lemon pepper
Saute the peppers and onions by stirring, just until they are tender (8-10 minutes). Their flavors will mimic the steak.
When done cooking, let the steak rest for about 5 mintues and then slice against the grain.
Serve the steak hot, with the peppers and onions on top!
Happy Allergy Free Eating!
