Sunday, December 1, 2013

Sirloin Steak with Onions and Peppers

This is a very quick and easy dish to make although it took me a couple of practice runs on it to get it to what I considered to be perfect - 'perfect' being an approximation of the steak-pepper-onion grinders I remember from Boston in the '70s. We had this with brown rice and a salad although it would be fantastic on a roll with condiments.

1 pound sirloin steak (I use grass-fed)
3 tablespoons olive oil
1-2 onions, peeled, sliced in half, then into 1/2" rings
1-2 bell peppers, red or green, stemmed, seeded, and sliced into 1/2" strips
3 cloves garlic, peeled
handful of fresh basil

Preheat a 12" iron skillet with 1 tablespoon of the oil over medium-high heat. While the skillet is heating, season both sides of the steak liberally with salt and black pepper. When the skillet is hot, add the steak. Cook for 5 minutes then turn the steak onto the other side to cook to medium rare. Remove the steak to a plate (or casserole or bowl) and cover with foil to rest for at least 10 minutes.
Reduce the heat to medium and add the remaining 2 tablespoons of oil, the sliced onions, and peppers. Stir occasionally and cook for about 15-20 minutes to thoroughly soften the vegetables without burning them. Sprinkle with a pinch of salt.
While the vegetables are cooking, add the peeled garlic and leaves from the basil to a mortar and pound with a pinch of salt into a paste. Slice the reserved steak against the grain into 1/2" thick slices. When the vegetables are cooked, add the herb paste to the skillet and stir to combine. Turn off the heat and pour out the vegetables from the skillet onto the sliced steak and stir to combine and season a bit more with salt and pepper to taste before serving.

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