STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
BEEF & PEPPER SKILLET
I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy-and downright good!-for my family as possible. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain., Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with cheese.
Nutrition Facts : Calories 340 calories, Fat 13g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 807mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.
BEEF BROCHETTES WITH RED PEPPERS AND CORIANDER
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use.
- Cut the beef into 1-inch cubes. There should be 24 cubes.
- Peel and cut the onions into 24 1-inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook.
- Cut away and discard the pepper cores, veins and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.
- Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate 15 minutes.
- Drain the meat and arrange equal portions of meat, onions and peppers on skewers. Reserve the marinade for basting.
- If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting with the reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook 4 minutes for rare, basting often with the reserved marinade while turning.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 779 milligrams, Sugar 14 grams
BEEF BROCHETTE WITH TALEGGIO AND SPICY CHOCOLATE SAUCE
Provided by Brad Sorenson
Time 35m
Yield 12 skewers
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- To make the chocolate sauce: Heat the oil in a medium saucepot over medium heat. Sweat the shallots and garlic until aromatic. Add the chipotles and cook until the adobo sauce has darkened. Add the port and cook down until reduced by 2/3. Add the red wine and balsamic vinegar, and reduce by half. Add the beef stock, chile powder, coriander, and nutmeg. Simmer and reduce down by 1/3. Stir in the grated chocolate. If the sauce is thin, mix the cornstarch with some water and whisk in a bit at a time until the sauce is thickened. You may not need all of the cornstarch slurry. Taste the sauce and season with salt, and pepper. Set the mixture aside and keep warm.
- Season the beef cubes with the steak seasoning. Thread the skewers in this order: onion-beef-apricot-onion. Roast the skewers in the oven for 8 minutes. Top each skewer with a piece of Taleggio cheese and roast in the oven for another 2 minutes.
- Serve the skewers with the chocolate sauce.
BEEF BROCHETTES WITH RED-WINE MARINADE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
- Peel and cut the onions into 24 1-inch cubes.
- Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
- In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
- Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
- If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
- Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED BEEF BROCHETTES (ANTICUCHOS DE LOMO)
Provided by Lillian Chou
Categories Marinate Quick & Easy Backyard BBQ Dinner Lunch Steak Grill Grill/Barbecue Healthy Gourmet Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 Hors d'oeuvres
Number Of Ingredients 8
Steps:
- Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
- Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
- Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
- What to drink:
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
BOEUF EN BROCHETTE
Grilled Tenderloin Skewers with red wine and tomato sauce. A delicious summertime favorite from France. Cooking time includes marinating time.
Provided by Alskann
Categories Meat
Time 1h47m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Combine marinade ingredients in a large glass bowl.
- Add the meat and mix so that all the pieces are coated. Marinate for 1 hour.
- Melt butter in a skillet and add onion.
- Cook, stirring occasionally for about 7 minutes or until soft but not brown.
- Scrape the marinade off the meat and add to the onion.
- Add the wine, tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened.
- Purée the sauce in a blender until smooth. If it is too thin, reduce it over medium heat until it is the consistency of mayonnaise.
- Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper.
- Thread the beef cubes equally onto 6 12-inch skewers.
- Cook over very hot heat, about 8 minutes for rare.
- Allow one skewer per person and serve the sauce separately on the side.
Nutrition Facts : Calories 777.8, Fat 52.3, SaturatedFat 20.8, Cholesterol 205.1, Sodium 585.4, Carbohydrate 7.9, Fiber 1.2, Sugar 2.8, Protein 58.5
EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
BEEF AND PEPPERS
Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.
Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
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