Steak with Peppers and Onions
Steak, peppers, and onions is the perfect one pan meal that the entire family can enjoy. It's ready in 40 minutes and can be served with just about any side dish. It's budget friendly, quick, and the leftovers are delicious.
Ingredients
- 1.5-2 pounds top sirloin steak cut into pieces
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- Salt and pepper
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 3 cloves minced garlic
- 3 bell peppers chopped
- 1 white onion chopped
- Fresh parsley or preferred herbs for garnish
Instructions
- Set out steak at least 30 minutes before cooking to bring them to room temperature.
- Cut into bite-size pieces and sprinkle with salt and pepper.
- In a cast iron skillet, heat olive oil and butter over medium heat until the skillet is hot.
- Add meat pieces, working in batches to avoid overcrowding, and sear on medium-high heat. Toss just enough to sear on all sides and then remove from the skillet.
- Add the red wine vinegar to the skillet to deglaze the pan. Add the Worcestershire sauce and simmer for 30 seconds to reduce the sauce.
- Add the diced onions and peppers to the pan, as well as the garlic and Italian seasoning. Saute on medium heat for 5-8 minutes, until the onions have softened and the peppers are tender crisp.
- Return the steak to the pan and heat through.
- Garnish with a sprinkle of fresh herbs, if desired, and serve immediately.
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Notes
Storage:
Store in an airtight container in the refrigerator for 2-3 days or freeze for up to 1 month.
Notes:
You can add any of your favorite steak seasonings to the meat. We love just a simple salt and pepper seasoning when cooked in oil and butter.
Be sure to sear the meat in a nice hot skillet so that you get that nice, caramelized browning on the outside without overcooking the meat.
Deglazing the skillet is important to loosen the browned bits from the bottom and sides of the pan. The acidity in the red wine vinegar loosens the browned bits and they combine with the juice and the fats in the pan to make a rich sauce. You can also use beef stock, red wine, or another type of vinegar.
We used top sirloin for this recipe. Another relatively inexpensive cut of meat you could use is flank steak. I prefer top sirloin for its tender texture. Do not use a more muscular cut of meat like a stew meat as the quick cook time in the skillet does not allow for the toughness in the meat to break down. You could also use a higher quality cut of beef like New York steak or rib-eye, but it is not necessary.
Serving Suggestions - serve over mashed potatoes or alongside a baked potato. This also works great as a fajita filling - serve with flour tortillas and top with sour cream, pico de gallo, guacamole, etc.
Nutrition
Calories: 365kcal | Carbohydrates: 10g | Protein: 39g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 208mg | Potassium: 881mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3068IU | Vitamin C: 117mg | Calcium: 68mg | Iron: 4mg
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