It may have to do with the change in weather, or the fact that I have been working out so darned much but I have been craving steak lately. Like cave-woman style. Big as a dinner plate, big knife, big fork, sizzle, sizzle, gnaw gnaw, steak! Is it weird that talking about it makes me want to growl a bit?

Woah, freee-key. Okay, let’s move on to this recipe shall we?

 

I made these skillet pepper steaks the other night and they we’re so expletive-deleted good. I honestly think I am going to make them again as soon as I get back from Big Harvest Potluck.

Skillet Pepper Steaks {paleo} on healthyseasonalrecipes.com totally grain-free and low-carb

Here in Vermont, there have been so many local bell peppers in the markets this past month, I just can’t resist. I absolutely love peppers when they are fresh and in season.I love when they are all piled together at the farmers market or in the produce section, colors ajumble, their shapes twisted and imperfect. They’re so fresh that they’re still fragrant of the pepper plant from whence they came. They are so crispy when I cut them up I just want to eat them raw right off my cutting board.

Skillet Pepper Steaks {paleo} on healthyseasonalrecipes.com totally grain-free and low-carb

So I wanted this recipe to be all about the peppers. And the steak (grrr) with not a whole lot else going on. I kept thinking about my mom’s pepper steak recipe that she used to make. It’s totally different from this, more of a saucy sauté with strips of steak etc. It had a very heavy dose of black pepper which I LOVE, so I wanted to do that here for sure.

 

But for the technique I wanted to keep it simple simple simple. I wanted to make sure it was something that required one skillet only, and not a ton of effort.

 

Then I started thinking about the sauce factor. I wanted the sauce to be a bit thick, but not gloppy. So I posed the question on my facebook page, and asked what you all think about arrowroot powder to thicken sauce. Turns out lots of people swear by it. It has great texture, and is grain free. Perfect for paleo people and/or cavemen cavewomen primal, whatever.  I gave it a try. I only used a tiny bit, a half teaspoon to thicken one cup broth, and then I let that reduce a bit to get the right texture. It was lovely and I am so glad to know about it now.

I hope you like it too. I am off to Big Harvest Potluck in Bucks County, Pennsylvania for the weekend. I can’t wait to tell you all about it next week.

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Big Sexy Steaks

Steak Kebabs with Spinach Salad

Maple Chipotle Flank Steak Tacos



Questions:

Do you ever crave steak?

Did you eat pepper steak sauté as a kid?

Did you grow peppers in your garden this year or have you been seeing them at the farmers’ markets?

 



 

Happy Cooking!

~Katie

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skillet pepper steaks

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Cuisine: American
Print Recipe

Description

Paleo recipe for steaks cooked in a skillet with bell peppers.

Scale

Ingredients

  • 1 teaspoon black or mixed peppercorns
  • 1 teaspoon coarse kosher salt, divided
  • 4 strip steaks, about 8-ounces each
  • 2 teaspoons avocado oil or organic canola oil
  • 3 bell peppers, any color, cored and sliced
  • ¼ cup red wine
  • ½ teaspoon chopped fresh thyme
  • 1 cup beef or chicken broth
  • ½ teaspoon arrowroot
  • Chopped fresh parsley for garnish, if desired

Instructions

  1. Preheat oven to 450 degrees F.
  2. Crush peppercorns in a mortar and pestle until cracked but not finely milled. Alternatively, seal peppercorns in a small re-sealable bag. Crush with a small skillet or the smooth side of a meat mallet. Mix in ¾ teaspoon salt. Sprinkle the pepper mixture over both sides of the steaks
  3. Heat 1 teaspoon oil in a large oven-proof skillet over high heat. Add steaks and sear until browned and crispy, 2 to 3 minutes. Flip steaks over and transfer the skillet to the oven and cook until the steaks are medium rare, 6 to 7 minutes. Remove steaks to a plate and tent with foil to keep warm and rest.
  4. Return the skillet to medium-high heat. Add the remaining 1 teaspoon oil. Add peppers, and cook, stirring often until starting to brown, 3 to 4 minutes. Add wine, thyme and the remaining ¼ teaspoon salt and increase heat to high. Simmer, stirring often until the wine is almost completely evaporated, 4 to 6 minutes. Stir broth and arrowroot in a small bowl. Add to the skillet and bring to a simmer, stirring constantly. Cook, stirring often, until the peppers are tender and the sauce is thickened, 5 to 7 minutes
  5. Serve the steaks with the pepper sauce and garnish with parsley.

Nutrition

  • Serving Size: 1 steak, 2/3 cup peppers and sauce
  • Calories: 546
  • Sugar: 0 g
  • Sodium: 406 mg
  • Fat: 17 g
  • Saturated Fat: 6 g
  • Carbohydrates: 10 g
  • Fiber: 5 g
  • Protein: 45 g