Southwestern Pepper Steak Recipes

SOUTHWEST STEAK

Steps:

• In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

SOUTHWESTERN SWISS STEAK

Steps:

• Sprinkle meat with salt and pepper. Using a mallet, pound all of the flour into the meat. , In a skillet, heat oil over medium-high. Brown the meat on both sides. Arrange onion slices over the meat. Combine remaining ingredients and pour over onions. Cover and simmer until the meat is tender, about 45 minutes. Remove meat and keep warm. , Cook the sauce until it is reduced and thickened, about 5 minutes. Season to taste with additional salt and pepper if desired. Pour sauce over meat and serve immediately.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

SOUTHWEST STEAK

Steps:

• Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
• Whisk all of the ingredients in a bowl.
• Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

SOUTHWESTERN STEAK AND PEPPERS

Steps:

• Mix cumin, coriander, chili powder, salt and 3/4 teaspoon of pepper into a small bowl. Rub steak with cut garlic. Rub the spice mix all over the steak.
• Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add steak and cook to medium rare, or desired doneness. 4-6 minutes per side. Transfer to a cutting board and let rest.
• Add remaining 1 teaspoon oil to skillet. Add bell pepper and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices.

SOUTHWEST STEAK AND PEPPER SANDWICH

Steps:

• Combine the cumin, chili powder, garlic powder, salt, and pepper to make a rub. Generously coat both sides of the flank steak.
• Heat 3 tablespoons of the olive oil to a 12-inch skillet over medium-high heat. When the oil is shimmering add the flank steak and cook, roughly 8-9 minutes per side. Remove the steak to a cutting board and tent with foil and allow to rest.
• Add the remaining 1 tablespoon of olive oil to the skillet, heat, and then add your peppers and onions. Cook until softened to desired tenderness.
• Toss in the garlic and cook for 30 seconds. Combine the coffee, sugar, Worcestershire, and vinegar in the skillet with the peppers and onions. Salt and pper to taste. Reduce heat to a simmer and reduce for several minutes.
• While the sauce is reducing, tip any juice collected around the meat into the skillet, then slice the steak very thin and against the grain. If it is still too pink for your liking you can toss it in with the peppers and onions to cook a while longer.
• On a sub roll layer the meat and top with the pepper/onion mixture and top with your choice of cheese such as provolone.

SOUTHWESTERN PEPPER STEAK

Steps:

• Mix cornstarch and soy sauce. Stir in beef broth and mix well. Add chopped green chilies.
• Cut steak in half lengthwise, then cut into thin slices across the grain. Cut celery, onion, and green peppers into 1 inch pieces.
• Heat 1 tablespoon of oil in a skillet until quite hot. Cook half of the beef until lightly browned. Remove to a plate. Repeat with remaining beef.
• Add 1 tablespoon oil to skillet. Cook celery and onion about 2 minutes until tender-crisp. Add green pepper and cook 1 minute longer, adding more oil if necessary. Remove vegetables to the plate with the meat.
• Add broth mixture to skillet. Stir until thickened and boiling. Return meat and vegetables to skillet. Stir in bean sprouts and cook until hot. Season with salt and pepper.
• Serve over rice.