Best Red Pepper Steak Recipes

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GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE



Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 8h30m

Yield 4 servings

Number Of Ingredients 33

3/4 cup olive oil
6 cloves garlic, coarsely chopped
1 ancho chile, coarsely chopped
1 New Mexican chile, coarsely chopped
1 lime, zested and coarsely chopped
1 pound flank steak
Salt and freshly ground pepper
12 (6-inch) flour tortillas
1 pound white cheddar, coarsely grated
Grilled Onions, recipe follows
8 ounces blue cheese, crumbled
Ancho chile powder
Wild Mushroom Relish, recipe follows
Chopped cilantro
Roasted Red Pepper Sauce, recipe follows
Olive oil
2 red onions, peeled and thinly sliced
Salt and pepper
3 tablespoons olive oil
1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh thyme
3 tablespoons finely chopped parsley
Salt and freshly ground pepper, to taste
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
3 tablespoons chopped red onion
2 teaspoons chipotle puree
2 tablespoons fresh lime juice
2 tablespoons honey
3/4 cup olive oil
Salt and freshly ground pepper, to taste

Steps:

  • Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
  • Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
  • For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
  • Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

STEAK WITH RED PEPPER SALSA AND ROASTED CAULIFLOWER



Steak with Red Pepper Salsa and Roasted Cauliflower image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 head cauliflower (about 2 1/2 pounds)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/4 pounds flank steak
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
1 small stalk celery
1 tablespoon red wine vinegar
Heaping 1/2 cup roasted red pepper strips
1/4 cup pitted manzanilla olives
1/2 cup fresh parsley

Steps:

  • Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
  • Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
  • Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
  • Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.

Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 86 milligrams, Sodium 790 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 34 grams, Sugar 5 grams

FLANK STEAK STIR-FRY WITH ASPARAGUS AND RED PEPPER



FLANK STEAK STIR-FRY WITH ASPARAGUS AND RED PEPPER image

Categories     Beef     Stir-Fry     Low Carb

Number Of Ingredients 11

3 Tbsp vegetable oil
1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
All Purpose Stir Fry Sauce
3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
1 tsp finely chopped, peeled, fresh ginger
1 small clove garlic, minced
1 green onion, including green tops, chopped
1/2 tsp chili oil

Steps:

  • Method 1 While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package. 2 Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside. 3 Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside. 4 Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes. 5 Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice). Serves 4.

FAST FRY STEAK WITH SUNDRIED TOMATO AND ROASTED RED PEPPER ORZO AND MANGO SALAD



Fast Fry Steak with Sundried Tomato and Roasted Red Pepper Orzo and Mango Salad image

Provided by Roger Mooking

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 unripe mango, peeled and cut into strips
Juice of 1 lemon
1 teaspoon hot sauce (recommended: Sriracha)
Pinch sugar
Kosher salt and freshly ground black pepper
1 cup orzo, prepared according to package instructions
1 cup roasted red peppers, diced
1 cup sundried tomatoes packed in oil, drained and diced
Zest of 1 lemon
1 clove garlic, pureed (very finely minced)
Kosher salt and freshly ground black pepper
1/2 bunch fresh flat-leaf parsley, chopped
4 (1/2-pound) fast fry steaks (beef fillet), flattened with a mallet
1/4 cup all-purpose flour
1/2 bunch fresh sage, stemmed
1 tablespoon vegetable oil
2 tablespoons butter
Kosher salt and freshly ground black pepper

Steps:

  • For the salad:
  • In a bowl toss together the mango strips, lemon juice, hot sauce, sugar, salt, and pepper. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 30 minutes.
  • For the orzo:
  • After the orzo has finished cooking, transfer the pasta to a bowl while it is still warm. Add the roasted red peppers, sundried tomatoes, lemon zest, and garlic to the bowl, and toss to combine. Season the orzo with salt, and pepper, to taste and incorporate the chopped parsley, just before serving.
  • For the steak:
  • Heat a cast-iron pan over high heat. Season the steaks with salt, and pepper, to taste.
  • Add the flour to a plate and dredge the steaks, coating both sides in the flour and shaking off the excess. Melt the oil and butter in the pan, and add the sage. Lay the steaks in the hot pan and sear for 30 seconds on each side, and then remove the pan from the heat. Transfer the steaks to a warmed serving platter and serve with the orzo and mango salad.

PORTOBELLO "STEAK" SANDWICHES WITH GORGONZOLA BUTTER AND RED PEPPER VINAIGRETTE



Portobello

Categories     Sandwich     Cheese     Mushroom     Pepper     Marinate     Quick & Easy     Gourmet

Yield Serves 4

Number Of Ingredients 16

For marinade
5 tablespoons balsamic vinegar
6 large garlic cloves, minced
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1/2 cup olive oil
1 1/2 pounds fresh Portobello mushrooms, stems trimmed flush with caps
For Gorgonzola butter
2 ounces Gorgonzola cheese (about 1/4 cup) at room temperature
1 tablespoon unsalted butter, softened
For red pepper vinaigrette
1 red bell pepper, roasted (procedure follows), or 1/3 cup chopped drained bottled roasted red peppers
1 tablespoon white-wine vinegar
1 tablespoon water
2 tablespoons extra-virgin olive oil
four 1/2-inch-thick slices crusty bread, cut diagonally from a large loaf
Garnish: fresh thyme leaves

Steps:

  • Make marinade:
  • In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
  • Make Gorgonzola butter while mushrooms are marinating:
  • On a plate with a fork mash Gorgonzola and butter together until blended well.
  • Make red pepper vinaigrette:
  • In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified.
  • Prepare grill.
  • Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Gorgonzola butter.
  • Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin.
  • Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.
  • To roast peppers:
  • Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE



Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise image

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 32

2 tablespoons freshly ground black pepper
2 teaspoons brown sugar
2 teaspoons kosher salt
2 teaspoons ancho chile powder
2 teaspoons granulated garlic
1 teaspoon instant espresso powder
1 teaspoon ground oregano
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/2 pound asparagus, tough ends trimmed
1 tablespoon extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground black pepper
1 piece trimmed skirt steak, about 1 1/2 pounds
1/4 cup extra-virgin olive oil
1/2 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Roasted Red Pepper Hollandaise, recipe follows
Chopped scallions, for garnish
Sliced avocado, for garnish
Smoked paprika, for sprinkling (optional)
2 red peppers
3 large egg yolks
1 tablespoon lemon juice, plus more for seasoning if desired
1/2 teaspoon kosher salt, plus more for seasoning if desired
1/2 teaspoon smoked paprika
Pinch cayenne pepper, plus more for seasoning if desired
10 tablespoons unsalted butter, melted

Steps:

  • For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly.
  • Toss the asparagus with the olive oil, salt, and pepper.
  • Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain.
  • For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning.
  • To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
  • Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers.
  • Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.

GRILLED FLANK STEAK WITH RED PEPPER PESTO



Grilled Flank Steak With Red Pepper Pesto image

Time to drag out the BBQ and fire it up, along with the wine coolers! This is delish! What a great way to celebrate a summer get-together, pool party, or just to have the family together!

Provided by FLUFFSTER

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 garlic clove, crushed (to taste)
salt
fresh ground black pepper (to taste)
1 1/3 lbs flank steaks
1 tablespoon olive oil
1 large red bell pepper, seeded and finely chopped
1 shallot, minced
1 garlic clove, crushed
1/8 teaspoon salt
fresh ground black pepper, to taste
1 cup roasted red pepper, chopped
1 tablespoon balsamic vinegar
20 basil leaves, chopped
1/4 cup pine nuts, toasted, chopped

Steps:

  • Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
  • Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
  • Add the roasted red peppers and vinegar and cook for 5 minutes more.
  • Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
  • Preheat the grill to high heat.
  • Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
  • Slice the steak on the bias and serve it with the red pepper pesto.
  • For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.

Nutrition Facts : Calories 421.9, Fat 28.7, SaturatedFat 7.1, Cholesterol 62, Sodium 636, Carbohydrate 6.8, Fiber 2.1, Sugar 2.1, Protein 34.5

PEPPER STEAK WITH ROASTED RED PEPPER PESTO



Pepper Steak with Roasted Red Pepper Pesto image

Enjoy this beef steak that's served with roasted red bell pepper pesto - a wonderful dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 beef sirloin steak, 1 1/2 inches thick (1 1/2 lb)
3 teaspoons coarse ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 container (7 oz) refrigerated basil pesto
1 jar (7 oz) roasted red bell peppers, drained, chopped
1 tablespoon lemon juice

Steps:

  • Sprinkle both sides of steak with pepper and salt; brush with oil. Heat grill pan over medium-high heat until hot. Add steak; cook 10 to 15 minutes, turning once, or until of desired doneness. Remove steak from pan to cutting board; let stand 5 minutes.
  • Meanwhile, in small bowl, mix pesto, roasted peppers and lemon juice. Cut steak into thin slices. Serve with red pepper pesto.

Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 22 1/2 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg

CHILE-RUBBED STEAK WITH CORN AND RED PEPPER RELISH



CHILE-RUBBED STEAK WITH CORN AND RED PEPPER RELISH image

Categories     Beef     Dinner

Yield 6 servings

Number Of Ingredients 21

RELISH:
1 teaspoon olive oil
3 ears corn
1 red bell pepper
Cooking spray
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon brown sugar
1/4 teaspoon salt
STEAK:
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon Spanish smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
6 (4-ounce) beef tenderloin steaks (about 1 inch thick)

Steps:

  • Prepare grill. To prepare relish: Brush oil over corn and bell pepper. Place corn and bell pepper on grill rack coated with cooking spray; grill 20 minutes or until lightly browned, turning every 5 minutes. Place bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Remove pepper from bag; peel and chop. Place pepper in a large bowl. Cut kernels from ears of corn to measure 2 1/2 cups; add to bell pepper. Stir in onion and next 4 ingredients (through 1/4 teaspoon salt). To prepare steak: Combine 1/2 teaspoon salt, onion powder, and next 7 ingredients (through black pepper); rub salt mixture evenly over steaks. Place steaks on a grill rack coated with cooking spray; grill 5 minutes on each side or to desired degree of doneness. Serve with relish.

STEAK WITH ROASTED RED PEPPER AND MUSHROOM SAUCE RECIPE - (5/5)



Steak with Roasted Red Pepper and Mushroom Sauce Recipe - (5/5) image

Provided by HeatherS

Number Of Ingredients 16

1 cup water
1 ounce dried shiitake mushrooms OR: other dried mushrooms
4 club steaks, 1 inch thick (each 4 to 5 ounces)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2/3 cup finely chopped shallot OR: white part green onion
1 clove garlic, finely chopped
1/4 pound fresh shiitake mushrooms OR: cultivated mushrooms, sliced
1/2 cup dry white wine
1 can (13% ounces) beef broth
1 large sweet red pepper, roasted, peeled and sliced* OR: 7-ounce jar roasted red peppers, drained and sliced
1 tablespoon tomato paste
1/2 teaspoon leaf thyme, crumbled
1/4 cup snipped fresh chives OR: green onion tops, for garnish (optional)

Steps:

  • Bring water to boiling in small saucepan. Add dried mushrooms and remove from heat. Let stand 20 minutes. Drain mushrooms through sieve lined with double thickness of dampened paper toweling; reserve soaking "quid. Remove and discard any tough stems. Slice mushrooms. Pat steaks dry with paper toweling. Season with salt and pepper. Heat 1/2 tablespoon butter and the oil in large skillet over medium-high heat. Add steaks; cook 1 to 2 minutes on each side for rare(or to your liking). Transfer steaks to platter. Pour off fat from skillet. Heat remaining 1 1/2 tablespoons butter in skillet over medium heat. Add shallot and garlic to skillet; cook, stirring, 1 minute. Add dried and fresh mushrooms; cook, stirring, 3 minutes. Add wine; boil 1 minute. Add broth, reserved mushroom soaking liquid, red pepper, tomato paste and thyme; simmer, stirring occasionally, 5 minutes. Add steaks to skillet; simmer until heated through, 1 to 2 minutes. Sprinkle with chives, if you wish. 'Note: Broil pepper about 5 inches from heat, turning frequently, until charred on all sides, about 15 minutes. Place in paper bag and close. When cool enough to handle, core, seed and peel. STEAK WITH ROASTED RED PEPPER MAKE-AHEAD TIP: The sauce can be prepared separately a day ahead and refrigerated, covered. Saute steaks as directed. Heat sauce, add steaks and simmer until heated through.

RED PEPPER-STEAK TOSTADAS



Red Pepper-steak Tostadas image

This recipe was printed in the winter edition of Sabroso, a southwest dining guide. I modififed the original recipe to reduce the amount of fat not taste.

Provided by PaulaG

Categories     Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup prepared salsa
1 1/2 cups low-fat ranch dressing
1 tablespoon olive oil
4 (4 ounce) sirloin steaks, trimmed and sliced into 1/4 inchthick strips
2 red bell peppers, seeded and cut into 1/4 inch strips
6 tostadas, oven crisped
1/2 head iceberg lettuce, finely chopped
1 cup low-fat cheddar cheese, shredded

Steps:

  • Heat oven to 375 degrees.
  • Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.
  • Spray a cookie sheet with nonstick cooking spray.
  • Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.
  • Meanwhile, heat oil in a skillet over medium heat.
  • When oil is hot, saute the steak strips until they are well browned.
  • Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.
  • Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.
  • Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.

Nutrition Facts : Calories 452.6, Fat 31.4, SaturatedFat 8.7, Cholesterol 90.6, Sodium 862.2, Carbohydrate 15.2, Fiber 2.2, Sugar 5.2, Protein 27.6

SPICY STEAK ROASTED RED PEPPER WRAP



Spicy Steak Roasted Red Pepper Wrap image

I recently saw a chef on TV use Senegalese sauces and marinades, and that inspired me for the spicy sauce I used in the wrap. Sweet, spicy and hot all at the same time, but also refreshing because of the lime and avocado!

Provided by Monica H

Categories     Roasts

Time 25m

Number Of Ingredients 20

1 lb beef skirt steak
2 Tbsp olive oil
2 tsp kosher salt
2 tsp garlic
1 tsp pepper
1 tsp cardamom
1 small red onion, diced
1 roasted red pepper, diced (you can make your own fresh roasted peppers! i used jarred ones to save on time)
1 avocado, diced
1 c red leaf lettuce, shredded
1 c green lettuce, shredded
2-3 flour tortillas
for spicy sauce:
4 Tbsp mayonnaise
1 Tbsp olive oil
2 Tbsp hot sauce (i used franks red hot)
1 Tbsp lime juice
1 tsp honey
2 Tbsp cilantro, finely chopped
1 green onion stalk, finely chopped

Steps:

  • 1. Slice skirt steak into slivers. Place in bowl along with garlic, salt, pepper, cardamom and olive oil. Set aside to marinate at room temp while making the sauce.
  • 2. SPICY SAUCE: Whisk together mayo and hot sauce (I used Frank's Red Hot). Then whisk in olive oil and lime juice. Then whisk in honey, cilantro, green onion, salt and pepper.
  • 3. Set sauce in fridge and turn attention back to meat. If you have time, give steak more time to marinate, for a fuller flavor.
  • 4. Into a hot frying pan, saute the steak for 2 minutes. Add diced roasted red pepper and sautee for another 4-5 minutes, stirring often.
  • 5. Warm tortillas in microwave for 10 seconds.
  • 6. Into warm tortilla, layer steak with peppers, red onion, spicy sauce, avocado and lettuce. Optional: I sprinkled the whole thing with some extra lime juice. Wrap, eat and enjoy!

STEAK SKEWERS WITH ROASTED RED BELL PEPPER SAUCE



Steak Skewers With Roasted Red Bell Pepper Sauce image

I love when I can prep an awesome recipe ahead of time and reduce stress when it comes time to entertain! These steak skewers are so tender and flavorful, and all the prep work can be done even hours before serving! I made my roasted, honey-cayenne cauliflower to be served with the skewers; the great thing is that the cauliflower...

Provided by Stefanie Bouchard

Categories     Beef

Time 1h15m

Number Of Ingredients 17

TO ROAST THE RED BELL PEPPERS:
4-5 red bell peppers, destemmed, cored, and halved
2-3 Tbsp olive oil
salt and pepper, i used a peppercorn medley grinder but black pepper would be fine
paper bag
ROASTED RED BELL PEPPER SAUCE:
4-5 roasted red bell peppers
2-3 Tbsp olive oil
1 Tbsp white balsamic or white wine vinegar
2 clove garlic, minced
1 1/2 tsp salt
STEAK SKEWERS:
2-3 large sirloin steaks, about 2 inches thick
salt and pepper
1-2 Tbsp olive oil
1-2 Tbsp butter
8-10 bamboo skewers, soaked in water

Steps:

  • 1. Preheat oven to 400 degrees. Brush peppers inside and out with olive oil, then sprinkle inside and out with salt and pepper.
  • 2. Lay peppers skin side up on a parchment lined baking sheet. Bake 30-35 minutes, or until skin begins to blacken.
  • 3. Remove peppers from oven and immediately place and seal in a paper beg for 15 minutes. The paper bag will steam and release the skins from the peppers. After 15 minutes just remove the peppers from the bag and peel the skin right off!
  • 4. Put the roasted peppers, 2-3 TB olive oil, 1 TB white balsamic vinegar, 2 cloves of garlic, and 1 1/2 tsp of salt into a food processor or blender; blend until smooth. Remove sauce to a bowl and set aside.
  • 5. Heat a skillet over medium-high heat; meanwhile, liberally salt and pepper steak on both sides. Add 1-2 TB olive oil and 1-2 TB of butter to the hot skillet. As soon as butter has melted, add the steaks to the skillet and sear for 3-4 minutes on each side. Note: using a strong pair of tongs, make sure that the sides of the steak are seared as well by rotating the steak around all its edges. Remember, we are keeping the steaks very, very rare as we will be finishing them in the oven.
  • 6. As soon as you have a good sear, remove steak to a cutting board and let rest for 10-15 minutes; this will allow the steak to re-absorb all the juices and keep them super tender.
  • 7. When steaks have fully rested, cut them into1/2 thick strips; the steak will be very rare but that's what we want. Thread strips of steak onto prepared bamboo skewers. Arrange skewers on a parchment lined baking sheet.
  • 8. Brush both sides of each skewer liberally with the roasted red bell pepper sauce. Put into 400 degree oven for approximately 8 minutes, flipping skewer halfway through.

RED PEPPER STEAK



RED PEPPER STEAK image

Categories     Beef     Grill/Barbecue

Yield 2

Number Of Ingredients 5

2 8-10 ounce ribeye
1 C. A-1 Steak Sauce
!/2 C. Lea and Perrins
4 TBSp Crushed Red Pepper
1?4 Cup salad oil

Steps:

  • Mix together the steak sauce, Lea nad Perrins, salad oil and the crushed red pepper. Place in a sealable bowl with steak. Cover and marinate for 2-4 hours. Grill turning once until desired doneness

GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE



Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise image

How to make Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise

Provided by @MakeItYours

Number Of Ingredients 31

2 tablespoons freshly ground black pepper
2 teaspoons brown sugar
2 teaspoons kosher salt
2 teaspoons ancho chile powder
2 teaspoons granulated garlic
1 teaspoon instant espresso powder
1 teaspoon ground oregano
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/2 pound asparagus, tough ends trimmed
1 tablespoon extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground black pepper
1 piece trimmed skirt steak, about 1 1/2 pounds
1/4 cup extra-virgin olive oil
1/2 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
1 small red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Roasted Red Pepper Hollandaise, recipe follows
Chopped scallions, for garnish
Sliced avocado, for garnish
Smoked paprika, for sprinkling (optional)
2 red peppers
3 large egg yolks
1 tablespoon lemon juice, plus more for seasoning if desired
1/2 teaspoon kosher salt, plus more for seasoning if desired
1/2 teaspoon smoked paprika
Pinch cayenne pepper, plus more for seasoning if desired
10 tablespoons unsalted butter, melted

Steps:

  • For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly. Toss the asparagus with the olive oil, salt, and pepper. Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain. For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning. To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
  • Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers. Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.

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