Easy Steak Saute Recipe with Tomato and Peppers
A Quick, Easy, Inexpensive, Delicious Recipe for Sauteed Steak
Sep 26, 2009
Stretch one great steak that would usually serve a single person into a quick recipe that yields four satisfying servings? That may sound like kitchen magic. But it's possible and easy with the recipe that follows.
The trick is similar to what Asians do when stir-frying. Cut that steak up into small bite-sized slices that cook quickly in a hot pan. Add vegetables, sauce ingredients, and seasonings. Stir it all up in a little oil over high heat, and dinner is ready to serve.
The difference here, however, is that the seasonings aren't Asian. Bell peppers, onions, and canned tomatoes lean more toward the Mediterranean. A small hot chili pepper and a touch of dried red pepper flakes introduce a little Southwestern or Mexican spice. Feel free to change the seasonings to suit personal tastes.
The best results will come from starting with a high-quality steak. Look in the supermarket for a boneless steak labeled "prime," if available; if not, one labeled "choice" will be fine. Top sirloin, tenderloin, or strip are all good choices.
Sauteed Steak with Tomatoes, Peppers, and Onions
Serves 4
Ingredients:
- 1 good-quality boneless beef steak, about 12 ounces
- Salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, cut into 1-by-1/4-inch strips
- 1 green bell pepper, cut into 1-by-1/4-inch strips
- 1 small hot chili pepper (such as jalapeño or serrano), halved, stemmed, seeded, deveined, and minced (optional)
- 1/2 teaspoon crushed red pepper flakes or chipotle chile flakes (optional)
- 1 (14.5-ounce) can diced tomatoes
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Directions:
- With a sharp knife, trim all fat and gristle from the edges of the steak. Cut the steak into strips about 1 inch long and 1/4 inch thick. Season to taste with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Scatter in the steak strips and cook, stirring occasionally, until they lose their red color and are browned along the edges, about 5 minutes.
- Add the onion, bell pepper, and chili pepper, if using, and cook, stirring frequently, until the vegetables start to soften, about 3 minutes. Sprinkle in the red pepper flakes, if desired, and continue cooking until fragrant, about 30 seconds.
- Stir in the tomatoes, sugar, oregano, and basil, and stir and scrape with a wooden spoon to dissolve the pan deposits. Reduce the heat slightly and simmer until the sauce has thickened, 5 to 7 minutes. Taste the sauce and adjust the seasonings, if necessary, with a little more salt and pepper. Serve immediately.
To soak up all the delicious juices, serve the steak over steamed rice or a delicious rice pilaf.
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