Elaines Peppers Carrot And Onion Recipe
This recipe focuses on a pan-seared cowboy steak, expertly cooked and rested for optimal tenderness. It's complemented by sweet green and red peppers, along with sliced onions, all sautéed in olive oil until tender-crisp. A straightforward yet robust meal, perfect for a quick and flavorful dinner.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Cast Iron Skillet or Heavy-Bottomed Pan
- 1 Tongs
- 1 Spatula
Ingredients
Main
- Approximately 1/4 sweet green pepper
- Approximately 1/4 sweet red pepper
- Approximately 1/4 cooking onion sliced
- Approximately 2 tbsp olive oil
- 1 cowboy steak
Instructions
- Pat the cowboy steak dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
- Slice the green pepper, red pepper, and cooking onion into uniform pieces.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over high heat until just smoking.
- Carefully place the seasoned cowboy steak in the hot skillet and sear for 3-4 minutes per side, or until a deep brown crust forms.
- Reduce the heat to medium-low and continue to cook the steak to your desired doneness, flipping occasionally. Use a meat thermometer for accuracy (e.g., 130-135°F for medium-rare).
- Remove the steak from the skillet and let it rest on a cutting board, tented with foil, for at least 5-10 minutes.
- Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
- Add the sliced green peppers, red peppers, and onion to the skillet. Sauté, stirring occasionally, for 5-7 minutes, or until vegetables are tender-crisp and slightly caramelized.
- Season the sautéed vegetables with a pinch of salt and pepper.
- Slice the rested cowboy steak against the grain and serve immediately with the sautéed peppers and onions.
Notes
For the cowboy steak, ensure it's at room temperature before cooking for even doneness. Pat it thoroughly dry to achieve a superior crust. Season generously with coarse salt and freshly cracked black pepper. Sear in a screaming hot skillet with the olive oil, then reduce heat to finish to your desired doneness. Remember to rest the steak for at least 5-10 minutes, tented with foil, to allow juices to redistribute. Cook the peppers and onions until tender-crisp, not mushy, adding a touch of sweetness and char. A final sprinkle of fresh herbs like parsley or chives before serving would elevate the dish.