Seared Strip Steaks With Braised Peppers And Onion Recipes

Steps:

• Pat steaks dry. Generously season with salt and pepper; sprinkle with oregano and coriander. Let stand 5 minutes.
• Heat a large cast-iron skillet over high. Swirl in 1 tablespoon oil. Add steaks in a single layer. Cook, undisturbed, until a brown crust forms on bottoms, about 4 minutes. Flip and cook, undisturbed, until a crust forms on other sides and a thermometer inserted into thickest parts reads 125 degrees for medium-rare, about 3 minutes more. Transfer to a plate.
• Reduce heat to medium; wipe any blackened bits from bottom of skillet with a paper towel. Add remaining 2 tablespoons oil, bell peppers, onion, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden and tender, 18 to 20 minutes. Add vinegar; cook until reduced by half, about 30 seconds. Add tomato sauce, accumulated juices from steak, and 1/3 cup water. Simmer, stirring a few times, until reduced and thickened slightly, about 2 minutes. Remove and discard basil.
• Thinly slice steak against the grain. Serve over rice, with braised vegetables and basil leaves.

Steps:

• Preheat the oven to 425°F (220°C).
• Liberally season the steaks on both sides with salt and pepper.
• Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3-4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1-2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
• If the steak isn't cooked to your liking, transfer to the oven and cook for 3-5 minutes, or until it reaches your desired temperature.
• Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
• Enjoy!

Steps:

• Combine the salt, pepper, cumin and cayenne in a small bowl.
• Rub the steak with the seasoning on both sides.
• Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking.
• Put the steak in the hot pan and sear for 3 minutes.
• Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later on).
• Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
• Return the skillet to medium heat.
• Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 min.
• Add the jalapeno and garlic and cook until soft and fragrant, about 1 min.
• Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan.
• Cover to keep warm.
• Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices.
• Add the slices to the skillet along with any accumulated juices.
• Toss until well blended.
• Stir in the chopped cilantro and season with salt and pepper.
• Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.

Steps:

• Coat strips of meat with flour mixed with salt and pepper.
• Heat oil in a large frypan, brown meat on all sides.
• Drain off any fat.
• Add broth, tomato juice, (reserve the tomato pieces for later), onion and garlic to the meat.
• Cover and simmer for 1 1/2 hours until meat is tender
• Add tomato pieces, red pepper strips, jalepino and Worcestershire sauce.
• Stir and cook 4 to 5 minutes longer.

Steps:

• Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
• Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

Steps:

• If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. If not, wrap in paper towels and set on counter about 30 minutes. (If you're really in a hurry, just proceed.)
• Heat oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put steaks in. Smoke will billow up; wearing a thick oven mitt, immediately transfer skillet to oven.
• Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.