Peri Jalapeno Steak My Recipes
JALAPENO PEPPER STEAK
Cooked strips of sirloin steak, bell pepper and onion are served in a cheesy jalapeno sauce over rice for an easy, zesty meal.
Provided by My Food and Family
Categories Home
Time 25m
Yield Make 6 servings, 2/3 cup pepper steak and 3/4 cup rice each.
Number Of Ingredients 4
Steps:
- Spray large skillet with cooking spray. Add steak; cook on high heat 5 to 6 minutes or until no longer pink, stirring occasionally.
- Add vegetables; cook and stir 2 minutes. Reduce heat to medium-low. Add VELVEETA; cook until melted, stirring frequently.
- Serve over hot cooked rice.
Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 650 mg, Carbohydrate 44 g, Fiber 3 g, Sugar 7 g, Protein 24 g
JALAPENO STEAK
Give a spicy kick to your grilled steak! This simple, spicy 6 ingredient marinade makes the steak tender and full of flavor. Top with fresh pineapple salsa.
Provided by Julie Clark
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a blender, combine the peppers, garlic, pepper, salt, lime juice and oregano. Blend until smooth.
- Pour the marinade in a gallon-size zippered bag.
- Add the sirloin steaks.
- Seal the bag and refrigerate up to 24 hours, but for at least 4 hours.
- Heat a skillet with the olive oil over medium heat.
- Add the steaks to the skillet. Cook for 5-6 minutes, then, using a spatula, turn the steaks and cook for an additional 5-6 minutes, or until the steaks are at the desired doneness. Medium Rare: 145 degrees; Medium: 160 degrees; Well Done: 170 degrees.
- Remove steaks from the skillet, place them on a plate, and cover them with foil. Allow the steaks to rest for 3 minutes before serving.
- When the steaks are done, top each steak with a large spoonful of pineapple salsa.
Nutrition Facts : ServingSize 304 g, Calories 299 kcal, Carbohydrate 2 g, Protein 37 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 2713 mg
GRILLED PERI PERI SKIRT STEAK
Steps:
- Preheat the oven to 400 degrees F. Place the chilies and red pepper on a baking sheet, toss with 2 teaspoons of the canola oil and roast for 20 minutes. Once cool enough to handle, finely chop.
- Heat the remaining teaspoon of canola oil in a saute pan over medium heat, add the onion and garlic and sweat until softened, 5 to 8 minutes. Add the tomato paste and cook until lightened in color, 1 to 2 minutes.
- Combine the pepper mixture with the vinegar, lime juice, salt, paprika, and red pepper flakes in a food processor and pulse until combined. While the food processor is running, stream in the olive oil slowly to achieve a smooth puree, similar in to texture to ketchup. Set aside 1/3 of the sauce for serving.
- Place the steak and the remaining 2/3 of the sauce in a large re-sealable plastic bag; toss to coat and marinate in the refrigerator for 2 to 4 hours.
- Preheat a grill to medium-high heat. Remove the steak from the marinade, pat dry with paper towels, and season with salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Let the steak rest for 10 minutes before slicing thinly against the grain. Serve with the reserved sauce on the side.
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- Trim excess fat from steak then season with salt & pepper to taste and set aside. Coarsely chop onion and red bell pepper. Juice 1 lemon.
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- In a large zipper bag or non-reactive bowl, add steak and remaining sauce to marinate steak. Place in fridge for a minimum of 30 mins (up to overnight).
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