Best Steak With Red Peppers And Sun Dried Tomatoes Recipes

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

STEAK WITH BELL PEPPERS

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.

CROCK POT PEPPER STEAK

Steps:

• Place the beef in a bowl and sprinkle with the garlic powder, salt, and black pepper. Toss to coat.
• Heat the oil in a large skillet over medium high. Add the beef and cook on all sides until the beef is lightly browned, about 5 minutes (no need to cook it all the way through). Transfer the beef and any cooking juices to a 6-quart slow cooker.
• To the skillet where you were just cooking the beef, add the onions. Increase the heat to high. Carefully pour in 1/4 cup water, stirring to scrape up any browned bits stuck on the pan. Sauté until the onions begin to soften and lightly brown and the liquid has cooked off, about 3 minutes, then transfer the onions to the slow cooker with the beef.
• To the slow cooker, add the green and red bell peppers (see recipe note) and tomatoes. In a small bowl or a large liquid measuring cup, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons cornstarch. Pour into the slow cooker.
• Cover and cook on LOW for 6 to 7 hours, until the beef is tender (you can also make this recipe on HIGH, cooking it for 3 to 4 hours, though I find the beef comes out more tender on low heat).
• In a small bowl, whisk together the remaining 2 tablespoons cornstarch with the remaining 2 tablespoons water to make a slurry. Stir the slurry into the slow cooker. Turn the slow cooker to HIGH and let cook, uncovered, for 10 minutes to further thicken. The pepper beef will still be saucy, but it should resemble a thick, rich gravy. Stir once more. Taste and add additional salt, soy sauce, and/or red pepper flakes to taste. Serve hot with prepared brown rice and a sprinkle of green onion.

STEAK WITH RED PEPPERS AND SUN-DRIED TOMATOES

Steps:

• Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced.
• In a food processor puree ricotta, cream and garlic until smooth.
• In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce.
• Meanwhile while sauce is cooking, grill steaks to desired doneness.
• Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil.

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP

Steps:

• Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
• Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.

SPICY RED PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
• Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
• Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
• Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

PEPPER STEAK

Steps:

• 1. Heat the Crisco in a large skillet over med-high heat.
• 2. Brown the sirloin tips - about 10-15 min.
• 3. Add the chopped onion, garlic, salt and pepper, beef cube and the 1 cup of hot water.
• 4. Cover and simmer for 20 to 25 min.
• 5. Add the drained tomatoes and chopped green pepper. Cook an additional 10 minutes.
• 6. In a small bowl, combine the corn starch, 1/4 cup cold water, and soy sauce.
• 7. Stir this into the meat mixture and bring to a boil.
• 8. Turn the heat back down to medium and cook 5-10 minutes longer.
• 9. I like to serve this over rice. Enjoy!

SPINACH & FETA STUFFED FLANK STEAK

Steps:

• Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.