Storing instructions:

Store the steak and peppers in the fridge in an airtight container for up to 3 days. To reheat, microwave your serving until just warmed through, 1 to 2 minutes.

Make-ahead instructions:

Since the recipe only takes 35 minutes, I would recommend making to serve. However, if you wanted to make it as a meal-prep recipe you could do that. Just wait for the steaks and peppers to cool, then divide it into containers and place in the fridge.

For a more fajita-like dish, add sliced onions when cooking the peppers and serve with flour tortillas. You could also add soy sauce, garlic and a bit of ginger to the sauce instead of thyme and red wine to give it an Asian flare.

Skillet Pepper Steaks

Name: Skillet Pepper Steaks
Prep time: 30 min
Total time: 35 min
Cuisine: American
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 or cornstarch; Chopped fresh parsley for garnish, if desired

Description

These delicious Skillet Pepper Steaks are a combination of strip steak, bell peppers and a peppercorn-red wine sauce. They’re finished off with a sprinkle of fresh parsley for an added touch.

Ingredients

Scale

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 or cornstarch
Chopped fresh parsley for garnish, if desired

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Instructions

Preheat oven to 450 degrees F.
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
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.
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
Serve the steaks with the pepper sauce and garnish with parsley.

Notes

How to Store: Store the steak and peppers in the fridge in an airtight container for up to 3 to 4 days. To reheat, microwave your serving until just warmed through, 1 to 2 minutes.

Prep Time: 30 minutes
Cuisine: American

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