Photo by Carol licensed under CC BY-ND 2.0
One of the simplest – but tastiest – steak dinners you can make is a classic steak with peppers and onions. The vegetables pair perfectly with steak, adding intense flavor and healthy nutrients to your dinner. This twist on an old favorite uses sweet mini bell peppers in a variety of colors mixed with a little garlic and balsamic vinegar to kick your meal up a notch in looks and flavor. It’s quick, easy, and another excellent menu staple when you need dinner on the table fast without a lot of fuss.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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- 2 lbs sirloin steak
- 6 sweet mini bell peppers 2 red, 2 yellow and 2 orange peppers
- 1 onion
- 2 garlic cloves, minced
- 1 tbsp Balsamic vinegar
- 2 tbsp Extra virgin olive oil
- 2 tsp Salt
- 1 tsp Black Pepper
Ingredients
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- Remove steak from the refrigerator and store at room temperature 30 minutes before cooking. Sprinkle salt and pepper on both sides of sirloin.
- Preheat a 10-inch skillet with oil over medium-high heat.
- Slice the peppers and onions into thin strips. Add to heated pan, occasionally stirring for about 10 minutes until they become just tender.
- Add balsamic vinegar and minced garlic to the pan. Stir into the peppers and onions and cook for another 2 minutes.
- Move the peppers and onions to the side of the pan and add steak. Cook on one side for 3-4 minutes; flip, and cook on the other side for another 3-4 minutes. For a medium-rare steak, your thermometer should reach 125 degrees.
- Remove steak from the pan and set aside. Allow to rest for 5 minutes before slicing and serving. Top each steak with the pepper and onion mixture to serve.
Although the pan-fry method is the quickest method to cook this dish, you can also use your pressure cooker or crockpot for a more hands-free meal! Just follow your unit’s instructions to learn the times you’ll need to cook the pepper steak.
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