Steak with Onions, Pepper, Garlic and Peaches Recipe

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Steak with Onions, Pepper, Garlic and Peaches

From Dorothy McNett's recipes at This is wonderful served with Grilled Fresh Peaches. (see recipe) The blue cheese sauce can be drizzled into the peaches so that the hollow of the peach becomes an individual sauce server!

2 tablespoons olive oil
1/2 medium onion, thinly sliced
1 Poblano pepper, thinly sliced or diced
3-4 cloves garlic, thinly sliced
1-2 T bone, fillet, or rib steak
sea salt
freshly ground pepper
4-6 tablespoons red wine (Merlot, Cabernet...)
1-2 tablespoons butter
a few sprinkles of crumbled blue cheese, if desired
snipped fresh basil
grilled fresh peaches, if desired

In saute pan or large skillet, heat oil and add the onions, pepper and garlic. Cook and stir over medium low heat at least 10 mintues to brown the onions, but not to burn. They should start to carmelize and become soft in texture. In meantime, rub steaks with a little olive oil and sprinkle with salt and pepper. Remove most of the vegetable mixture to serving platter, adding a little more oil if necessary to the pan to cook the steaks. Turn the heat up, add the seasoned meat and cook 2 - 3 minutes on the first side, and then as long as necessary on the second side to cook to your desired doneness. Remove meat and vegetables to platter. In the hot pan, pour in the wine. Using a silicone spatula, stir the mixture while it is boiling to reduce it and to bring up the browned bits clinging to the pan. (Figure 8). Turn off heat, add the butter and cheese, if using. Stir to melt and drizzle over the meat. Garnish with fresh basil.

Recipe created 2003-07-22.

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