SPICY PEPPER STEAK
"Sometimes I like to marinade the steak and seasonings the night before," writes LaDonna Reed of Ponca City, Oklahoma. This surprisingly spicy pepper steak is bursting with southwestern flair.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1053mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
SPICY RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.
SPICY BEEF WRAP
Provided by Michael Symon : Food Network
Categories main-dish
Time 9h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pound out flank steak with meat mallet until 1/4-inch thick and roll up. Mix remaining ingredients and pour over steak in non-reactive dish. Refrigerate and let marinate for 8 hours. While beef is marinating mix all ingredients in filling except for tomatoes. Remove beef from marinade and shake off any excess liquid. Lay beef out flat and place 2 tablespoons of filling in the center of each piece. Roll each piece of beef tightly and secure with skewer. Heat large roasting pan on stove and put in 2 tablespoons of olive oil brown beef on all side and pour off excess fat. Pour the marinade over the beef and add chopped tomatoes. Simmer for 25 minutes making sure to turn beef if necessary. Remove from pan and cover with 2 tablespoons of sauce.
SPICY STEAK SALAD WRAPS
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies should the need for a different option arise.
Provided by Molly Baz
Categories Bon Appétit Steak Lettuce Chile Pepper Hot Pepper Lime Juice Yogurt Radish Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
- Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and 3/4 tsp. salt in a small bowl; set aside for serving.
- Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, 4-8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
- Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
PEPPER STEAK WITH ROASTED RED PEPPER PESTO
Enjoy this beef steak that's served with roasted red bell pepper pesto - a wonderful dinner that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle both sides of steak with pepper and salt; brush with oil. Heat grill pan over medium-high heat until hot. Add steak; cook 10 to 15 minutes, turning once, or until of desired doneness. Remove steak from pan to cutting board; let stand 5 minutes.
- Meanwhile, in small bowl, mix pesto, roasted peppers and lemon juice. Cut steak into thin slices. Serve with red pepper pesto.
Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 22 1/2 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg
ROASTED RED PEPPER CHICKEN WRAPS
The inspiration for this came from my hubby's urgings-he loved to eat it at this little place in Indiana and after we moved he couldn't. So I tried to duplicate it as much as I remembered :-) Very quick and tasty!
Provided by ChefTop
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Mix the marinade with half of the olive oil in a bowl to thin it down. Using your hands, rub it all over the chicken. Let sit for about 5 minutes. Heat a non-stick frying pan over high heat, add the rest of the olive oil and put the chicken breasts in the pan. Cover and cook on high heat for about 3 minutes, turn the heat down cook for another few minutes. Flip the chicken and cook the other side as well. Turn the heat off and let the chicken rest for 3-5 minutes.
- Mix all the ingredients for the sauce in a small bowl, taste to make sure seasonings are OK.
- Slice the chicen breasts on a bias.
- Put a tortilla on a plate, put some sauce on it and spread it around. Put as much or as little as you'd like; obviously, the more the tastier. Next, put the chicken slices in the middle of the tortilla with the cheese on top-which will melt a little with the heat from the chicken. Make a wrap and enjoy!
Nutrition Facts : Calories 817.2, Fat 42.8, SaturatedFat 15.1, Cholesterol 100.8, Sodium 1392.7, Carbohydrate 65.2, Fiber 3.7, Sugar 3, Protein 41.3
SPICED SWEET ROASTED RED PEPPER HUMMUS
Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g
SPICY STEAK ROASTED RED PEPPER WRAP
I recently saw a chef on TV use Senegalese sauces and marinades, and that inspired me for the spicy sauce I used in the wrap. Sweet, spicy and hot all at the same time, but also refreshing because of the lime and avocado!
Provided by Monica H @MonisiaH
Categories Beef
Number Of Ingredients 20
Steps:
- Slice skirt steak into slivers. Place in bowl along with garlic, salt, pepper, cardamom and olive oil. Set aside to marinate at room temp while making the sauce.
- SPICY SAUCE: Whisk together mayo and hot sauce (I used Frank's Red Hot). Then whisk in olive oil and lime juice. Then whisk in honey, cilantro, green onion, salt and pepper.
- Set sauce in fridge and turn attention back to meat. If you have time, give steak more time to marinate, for a fuller flavor.
- Into a hot frying pan, saute the steak for 2 minutes. Add diced roasted red pepper and sautee for another 4-5 minutes, stirring often.
- Warm tortillas in microwave for 10 seconds.
- Into warm tortilla, layer steak with peppers, red onion, spicy sauce, avocado and lettuce. Optional: I sprinkled the whole thing with some extra lime juice. Wrap, eat and enjoy!
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ROASTED RED PEPPER WRAPS, TWO WAYS - ALEXANDRA'S …
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Reviews 8Total Time 1 hr 5 minsEstimated Reading Time 4 mins
- To roast the peppers: Preheat oven to 550ºF. Line a sheet pan with parchment paper or a Silpat. Place peppers on pan, transfer to the oven, and roast for 30 minutes or until blistered nearly all over. Transfer peppers to a bowl, cover with plastic wrap, a bowl cover, or a damp tea towel — you want to create a sealed environment conducive to steaming. Let peppers steam for at least 20 minutes—if you wait longer, they’ll be easier to handle. When peppers are cool enough to handle, rub off their skins, remove stem, and discard seeds, saving any juices released. Transfer peppers to storage vessel, strain released juices over peppers, and store in fridge until ready to use.
- The wraps can be made in various ways. The key is to heat the tortillas first either in a dry skillet or, for a little more flavor, with a little bit of oil in the skillet. You can also use the toaster, microwave, grill, broiler, or oven. Once the tortilla is hot and pliable, spread it with hummus, then top it with the peppers, which you could tear into strips for easier eating. If you want to heat up the peppers, you could stick the pan under the broiler for a minute. Off the heat, sprinkle with herbs, then juice the limes over top.If you are using goat cheese, omit the hummus, then crumble the goat cheese over the peppers. If you are using the oven to cook a number of these, preheat it to 350ºF. Once the tortillas have been heated first (in skillet, toaster, etc.), lay them on a sheet pan, top as desired, then bake for 5 minutes, just enough for the goat cheese to soften or the hummus/peppers to warm up.
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