Seared Strip Steaks With Braised Peppers And Onion Recipes

BRAISED PEPPERS AND ONIONS

Braised Peppers and Onions image

This base of slowly stewed peppers and onions can serve as the foundation for a wide variety of dishes: Add seared flank steak or pork butt, capers, olives, raisins and canned tomatoes, and simmer it into deliciously shreddable Cuban ropa vieja, to enjoy with black beans, rice and braised greens. Slice Italian sausage, sear it along with chicken legs, then add 1/2 cup each of brown sugar and apple cider vinegar, plus a couple of cups of these peppers and onions, and cook until the sauce reduces to a sweet-tart glaze as the meat slowly braises. (Try that on top of boiled yellow potatoes.) Bloom freshly ground ancho, pasilla or other dried chile in oil, then add this sauté, a few cups of cooked black beans and chickpeas, plenty of Mexican oregano and some canned tomatoes to simmer into a rich vegan chili, garnished with roasted sweet potato. But for the simplest use, just slather these peppers on top of a hot dog in a buttered, toasted bun.

Provided by J. Kenji López-Alt

Categories condiments, one pot, vegetables

Time 30m

Yield About 3 cups

Number Of Ingredients 7

Ingredients

2 tablespoons grapeseed, vegetable or canola oil
3 large bell peppers (a mix of colors), stemmed, seeded and thinly sliced
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 tablespoons ground cumin
2 dried bay leaves
Kosher salt and black pepper

Steps:

Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

SEARED STRIP STEAKS WITH BRAISED PEPPERS AND ONION

Seared Strip Steaks with Braised Peppers and Onion image

Lean cuts of meat like strip steak are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior. Here, you saute a few peppers and onions, then braise them in tomato sauce to make a rich ragu, sopping up all the flavor left in the pan from the beef.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 1h

Number Of Ingredients 11

Ingredients

2 boneless New York strip steaks (each 1 inch thick; about 1 1/2 pounds total)
Kosher salt and freshly ground pepper
2 teaspoons dried oregano
1 1/2 teaspoons ground coriander
3 tablespoons extra-virgin olive oil
2 red, orange, or yellow bell peppers (stems, ribs, and seeds removed), thinly sliced lengthwise (3 cups)
1 large onion, halved and thinly sliced (3 cups)
2 basil sprigs, plus fresh leaves, sliced if large, for serving
1/4 cup white balsamic vinegar
1 can (6 ounces) tomato sauce (3/4 cup)
Steamed rice, for serving (optional)

Steps:

Pat steaks dry. Generously season with salt and pepper; sprinkle with oregano and coriander. Let stand 5 minutes.
Heat a large cast-iron skillet over high. Swirl in 1 tablespoon oil. Add steaks in a single layer. Cook, undisturbed, until a brown crust forms on bottoms, about 4 minutes. Flip and cook, undisturbed, until a crust forms on other sides and a thermometer inserted into thickest parts reads 125 degrees for medium-rare, about 3 minutes more. Transfer to a plate.
Reduce heat to medium; wipe any blackened bits from bottom of skillet with a paper towel. Add remaining 2 tablespoons oil, bell peppers, onion, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden and tender, 18 to 20 minutes. Add vinegar; cook until reduced by half, about 30 seconds. Add tomato sauce, accumulated juices from steak, and 1/3 cup water. Simmer, stirring a few times, until reduced and thickened slightly, about 2 minutes. Remove and discard basil.
Thinly slice steak against the grain. Serve over rice, with braised vegetables and basil leaves.

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