MOM-MOM'S PEPPER STEAK
This is a terrific family dinner. Tender pieces of steak are sauteed with juicy peppers in a great sauce. Serve with white rice or buttered mashed potatoes, and Italian bread for dipping. This is a really easy dinner. I hope your family will enjoy this as much as mine does.
Provided by Melissa Carmela
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
- Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
- Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 13.2 g, Cholesterol 69.2 mg, Fat 15.5 g, Fiber 2.9 g, Protein 26.2 g, SaturatedFat 4.9 g, Sodium 115.3 mg, Sugar 6.6 g
STEAK WITH RED PEPPERS AND SUN-DRIED TOMATOES
Make and share this Steak With Red Peppers and Sun-Dried Tomatoes recipe from Food.com.
Provided by ellie_
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced.
- In a food processor puree ricotta, cream and garlic until smooth.
- In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce.
- Meanwhile while sauce is cooking, grill steaks to desired doneness.
- Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil.
Nutrition Facts : Calories 171.4, Fat 13, SaturatedFat 8, Cholesterol 48.1, Sodium 226.1, Carbohydrate 8.8, Fiber 1.7, Sugar 4.7, Protein 6.6
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
GAME-DAY STEAK SANDWICHES WITH SUN-DRIED TOMATO AND HORSERADISH CREAM
Steps:
- If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and marinate for a few hours or overnight.
- When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
- Meanwhile, slice the onions thinly into half moons. Heat a large skillet over high heat. Add 1/2 cup of olive oil. Once the oil is hot, add the onions and cook, stirring, until softened. Turn the heat down to medium and continue to cook the onions until they begin to caramelize, 5 to 8 minutes. Season with salt and pepper.
- Combine the sun-dried tomatoes and prepared horseradish in a food processor and pulse to combine. In a large mixing bowl, stir together the fresh horseradish, mayonnaise and sour cream. Add the sun-dried tomato mixture and mix well. Season with salt and pepper. Set aside. (Can be made a day or 2 ahead.)
- Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
- To assemble the sandwiches, toss the arugula in a small bowl with a little olive oil and salt. Thinly slice the steak against the grain. Place a dollop of the sun-dried tomato mixture on both halves of the toasted ciabatta loaf or rolls. Layer the steak over the tomato. Next, top the steak with the caramelized onions and some arugula. Close the sandwich with the top half of ciabatta, slice and serve.
- Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.
MY MOTHER'S SWISS STEAK
My mother's recipe. Serve with potatoes, rice, or noodles.
Provided by nixxie
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
- Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
- Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 7.2 g, Cholesterol 76.1 mg, Fat 12.2 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 548.6 mg, Sugar 2.1 g
STEAK & ROAST VEGETABLES WITH SUNDRIED TOMATO DRESSING
Get your 5-a-day the easy way with this vegetable and vitamin C packed dish
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
- Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
- Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
- Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
- For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.
Nutrition Facts : Calories 906 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 85 grams sugar, Fiber 21 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
STUFFED FLANK STEAK IN THE OVEN
Stuffed with prosciutto, provolone, roasted red peppers and sun-dried tomatoes, this flank steak roulade is simple to cook in the oven and delivers Italian flavor in every bite.
Provided by TerryWilson
Time 1h20m
Yield 10
Number Of Ingredients 15
Steps:
- Place flank steak in the freezer for 20 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet. Add mushrooms, celery, sun-dried tomatoes, and garlic; saute until softened, about 5 minutes. Remove from the heat and place in a large bowl.
- Pat roasted red peppers dry. Chop and add to the vegetable mixture. Add bread crumbs, parsley, 2 tablespoons olive oil, capers, salt, pepper flakes, and black pepper. Mix to combine.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove steak from the freezer and season with salt and pepper. Turn the long side of the steak towards you and place on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the opposite edge, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Leaving a 1-inch border around the edges, layer prosciutto and provolone cheese over the entire steak. Top with bread crumb mixture, patting down to adhere. Roll steak up tightly starting at the small end. Use kitchen twine to tie steak in 1-inch increments taking care to tie tightly at both ends. Season with more salt and pepper and brush with remaining 2 tablespoons olive oil. Place steak carefully on a broiler pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well done, 35 to 40 minutes. Turn on the broiler and broil for an additional 10 minutes.
- Remove from the oven and let stand for 10 minutes before slicing and serving.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 11.7 g, Cholesterol 55.9 mg, Fat 24.6 g, Fiber 1.2 g, Protein 23.7 g, SaturatedFat 9.3 g, Sodium 1053.7 mg, Sugar 2.5 g
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
- Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.
PEPPER STEAK
Pepper steak is an easy weeknight dinner and boy is this a good recipe. The steak is cooked tender with peppers that soak up the flavor of the savory tomato gravy. Excellent served over rice. This meal is going to become a family favorite and end up in your weekly dinner rotation.
Provided by Kathy D
Categories Beef
Time 40m
Number Of Ingredients 13
Steps:
- 1. Heat the Crisco in a large skillet over med-high heat.
- 2. Brown the sirloin tips - about 10-15 min.
- 3. Add the chopped onion, garlic, salt and pepper, beef cube and the 1 cup of hot water.
- 4. Cover and simmer for 20 to 25 min.
- 5. Add the drained tomatoes and chopped green pepper. Cook an additional 10 minutes.
- 6. In a small bowl, combine the corn starch, 1/4 cup cold water, and soy sauce.
- 7. Stir this into the meat mixture and bring to a boil.
- 8. Turn the heat back down to medium and cook 5-10 minutes longer.
- 9. I like to serve this over rice. Enjoy!
SPINACH & FETA STUFFED FLANK STEAK
If you need a main dish recipe from a slow cooker that offers an upscale feel, this one is a great choice. Elegant enough for company, the rolled flank steak looks pretty on a plate. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.
Nutrition Facts :
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