FLAT IRON STEAK WITH THREE PEPPER RUB
A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it's best on flat iron or flank steak.
Provided by Danny Jaye
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 2.5 g, Cholesterol 103.2 mg, Fat 17.8 g, Fiber 0.7 g, Protein 31.5 g, SaturatedFat 6.8 g, Sodium 882.3 mg, Sugar 0.9 g
STEAK WITH THREE PEPPERS
Fresh ginger and garlic season this mouthwatering mixture of beef strips, sweet peppers, romaine lettuce and crunchy water chestnuts. "My husband loves stir-fry," writes Katherine Prier of Conway, Missouri. "I like it, too, because it's quick, easy and cleanup is a breeze since everything cooks in one pan."-Katherine Prier, Conway, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside. , In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour., Drain and discard marinade. In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer. , Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired.
Nutrition Facts : Calories 306 calories, Fat 14g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 489mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
MIXED-PEPPER STEAK WITH ONIONS
Categories Beef Onion Stir-Fry Quick & Easy Steak Bell Pepper Fall Soy Sauce Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.
- Pat steak dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Stir-fry half of steak until browned but still pink inside, about 4 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.
- Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes. Return steak to skillet, then stir in cornstarch mixture. Bring to a boil and cook, stirring, 2 minutes.
THREE-PEPPER STEAK
If you love asian food, you'll love this Chinese style flank steak. ...Three Pepper Steak. (Stir-fried beef in a light soy sauce. Serve over steamed rice.)
Provided by SassyMom3
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
- Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
- Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers.
- Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
- Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
- Spoon rice into serving dish; top with beef and vegetable mixture.
Nutrition Facts : Calories 161.4, Fat 12.1, SaturatedFat 1.6, Sodium 454, Carbohydrate 13, Fiber 1.4, Sugar 5.5, Protein 1.7
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
THREE-PEPPER BEEF WRAPS
"This recipe is as versatile as the cook preparing it," says Doreen Muench of Greenwood, Indiana. "Quick, simple-to-fix and good for you, it's a meal all ages seem to love!" -
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender. Remove and keep warm., In the same skillet, cook beef over medium heat until no longer pink; drain. Place the kidney beans, salsa and remaining oil in a food processor; cover and process until chopped. Add to beef. Sprinkle with steak seasoning and pepper; cook and stir until heated through., Spoon about 1/3 cup beef mixture down the center of each tortilla; top each with 1/2 cup pepper mixture. Sprinkle with cheese. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 390 calories, Fat 14g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges
SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN
I don't remember where I first got this recipe, but I've made it for years. It always works fine. Tasty, healthy, and fast. The big three. This also freezes well. Serve with rice, noodles, or potatoes.
Provided by MsMarge
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
- Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 9.8 g, Cholesterol 27.2 mg, Fat 11.3 g, Fiber 2.8 g, Protein 17.1 g, SaturatedFat 2.9 g, Sodium 773.7 mg, Sugar 5.4 g
T-BONE STEAKS WITH THREE PEPPER RUB AND BOURBON STEAK SAUCE
Bourbon has it own characteristic flavor that adds a nice flavor to these T-Bones. Make sure the steaks are at room temperature before grilling. This helps keep them tender. You can make the sauce ahead of time and reheat when it is time to serve. The preparation time includes 2 hours to let the rub set in. I prefer to have it done the night before to save time the next day.
Provided by heather in Ont
Categories Steak
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- "Rub".
- Mix together the black and white pepper, paprika, garlic powder, and salt in a small bow.
- Sprinkle the rub generously on both sides of the steaks and press it into the meat.
- Cover and let sit, turning occasionally for up to 2 hours at room temperature or overnight in the refrigerator.
- If refrigerated, remove the steaks from the refrigerator 30 minutes before grilling.
- "Steak Sauce".
- Put the stock in a small saucepan over high heat and boil until reduced by half.
- In a small bowl, stir the cornstarch into the bourbon.
- Remove the stock from the heat and whisk in the mustard, tomato paste, cornstarch mixture, and Tabasco.
- Taste and season with salt.
- Set aside.
- "Wood Chips".
- Soak wood chips in water for 30 minutes and drain well, (you can add spices or herbs, mesquite, hickory, alder, apple, and pecan. Woody herbs such as rosemary, oregano, thyme, and dried basil stems can be used on their own or blended. Sometimes herbs can be purchased in a bag the size of a tea bag, for a mess free addition to a fire).
- If using on a charcoal grill, add them directly to the coals while the food cooks, timing the addition so the flavor of the smoke enhances but does not dominate the steak.
- If using a gas grill use a small, vented metal smoker box into which the soaked chip may be put for placing directly over burners.
- You can also make a small packet of chips using heavy-duty aluminum foil. Perforate the top of the packet with a fork an place the packet directly on the burners.
Nutrition Facts : Calories 59.3, Fat 0.6, SaturatedFat 0.1, Sodium 1434.2, Carbohydrate 7.6, Fiber 2, Sugar 1.3, Protein 2
CHEESESTEAK-STUFFED PEPPERS
This is a hearty, low-carb dish that can stand alone at meal time. It's loaded with protein and veggies, yet it's creamy and satisfying so you won't even miss the carbs! Feel free to substitute thinly sliced chicken breast for a leaner protein option and try other cheeses like smoked gouda or extra-sharp cheddar. -Erica Malerich, Pacific, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic, thyme, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer. Transfer to a large bowl; set aside., In the same skillet, heat remaining 1 tablespoon oil over medium high heat. Add steak, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until no longer pink, 4-5 minutes. Stir in cream cheese, 1-1/2 cups pepper jack cheese and onion mixture just until cheeses are melted. Remove from heat., Cut and discard tops from peppers; remove seeds. Fill with steak mixture. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Sprinkle peppers with remaining 1/2 cup pepper jack cheese; cover and let stand until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 704 calories, Fat 50g fat (26g saturated fat), Cholesterol 164mg cholesterol, Sodium 883mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 4g fiber), Protein 46g protein.
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