Recipe Friday: Steak with Peppers

This is a very easy recipe that I've modified slightly from the original which came from the Hannaford Grocery website.

It's amazingly simple. Take two steaks and cook them. While they're grilling, cook some peppers and onions in a skillet. Once the steak is done, top it with the peppers and onions. TADA! Quick, easy, and REALLY REALLY good.

Ya know, sometimes it's the simple dishes that really knock my socks off!

Ingredients:

1/4 tsp oregano

4 Rib-eye steaks or Filet Mignon
1/2 seeded red pepper
1/2 seeded yellow pepper
1 seeded serrano pepper
1/2 white or yellow onion
Olive Oil
Salt and Pepper

Directions:
1) Give a generous sprinkle of salt, pepper, and oregano to both sides of the steak.
2) In pre-heated cast-iron skillet (medium-high), add 1 tbsp olive oil
3) Sear the steak on all sides (about 2 mins per side)
4) Once the steak is seared, place in oven at 350 until desired done-ness (about 15-20 mins)
5) While the steak is cooking, slice peppers and onions, and place in skillet (medium heat) with 1/2 tablespoon of olive oil.
6) Cook until slightly soft and onions and peppers are slightly caramelized.
7) Place fully cooked steak on plate, and top with peppers and onions. Serve with full-bodied red wine.
8) Enjoy!

Recipe Friday: Beef Stew

Though winter is coming to an end, I thought I'd include this cold weather treat before spring fully takes over. I've been making this recipe all winter long. It makes at least 6 servings, and the left overs reheat easily.

Ingredients:
2lbs. chuck beef cubed
1/4 cup flour
salt and pepper
1 tablespoon butter
1 tablespoon canola (or vegetable) oil
1 large carrot
1 rib celery
1 medium yellow onion
1/2 lb pearl onions (if you can't find them, look in the freezer section)
1 russet potato
1/2 tsp black pepper corns
1/2 bottle (or more) red wine (cabernet sauvignon or merlot)
12-14 oz canned chopped tomatoes
1/2 cup beef broth
1/2 tablespoon tomato paste

Directions:
1) In a large plastic bag add 1 teaspoon of salt and pepper, and flour
2) place cubed beef into bag and cover with flour mixture
3) in a deep skillet or pot, heat butter and oil over medium-high heat
4) shake off flour, and place beef in butter/oil mixture
5) brown beef on all sides, and remove from pot
6) Add carrot, celery, onions, and peppercorns to pot on medium-high heat until onions have started to brown
7) Pour in wine, and stir to loosen stuck vegetables
8) Add potatoes, tomatoes, tomato paste, and beef broth
9) Stir for 5 minutes
10) Add browned beef to pot
11) Cook over low heat to simmer for 2 hours.