Pepper Steak
Editor's Note: If there's one steak recipe you should have in your repertoire, it's Pepper Steak. Charred peppers and a thick, rich sauce lend their flavor to beef tenderloin in this pepper steak recipe which is quick enough to make for a weeknight dinner. It's an easy but flavorful dish that packs a peppery punch! This is a classic steak recipe that's popular at restaurants, but with this recipe you'll learn how to make pepper steak on the stove at home, filling the house with a wonderful aroma that will have your family drooling.
This dish is a prime example of how a cooking technique--in this case, charring peppers over an open flame--adds fabulous flavor to a dish without one bit of fat, sugar, carbohydrate, or salt.
Serves4
Cooking MethodSauteeing
CostSplurge
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cooking for a date
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Healthy, Low Carb, Peanut Free, Soy Free, Tree Nut Free
MealDinner
Taste and TextureCreamy, Garlicky, Meaty, Savory
Ingredients
- 12 Anaheim or Cubanelle peppers (Italian frying peppers)
- Four 4-ounce portions lean beef tenderloin
- Salt and freshly ground black pepper
- Nonstick cooking spray
- 1 Vidalia onion, sliced thin
- 5 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 1½ cups low-fat, low-sodium chicken broth
- 3 tablespoons cornstarch
- 1½ cup Rocco’s How Low Can You Go Low-Fat Marinara Sauce or store bought low-fat marinara sauce
- ½ cup fat-free evaporated milk
- 1/3 cup chopped fresh chives
Instructions
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Carefully place 3 peppers on the grate of each of the 4 burners of a gas stove. Turn the heat to high and char the peppers, rotating them to cook them evenly, until the skins are mostly burnt, about 6 minutes (this can also be done under the broiler). Place the peppers in a bowl, cover it with plastic wrap, and allow the steam to build for about 7 minutes (to help steam off the skin). Using a paper towel, remove as much charred skin as possible. Pull off the stem end, including the core and seeds. Cut the peppers into ½-inch-thick rings
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Heat a large cast-iron skillet over medium-high heat. Season the steaks with salt and pepper. When the skillet is hot, spray it with cooking spray. Add the steaks and saute until golden brown, about 4 minutes per side. Transfer them to a platter, and cover it with foil to keep them warm.
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Spray the skillet with more cooking spray, and add the sliced onion. Saute until the onion start to become tender, about 5 minutes. Add the garlic and saute for 1 minute. Add the vinegar, scraping up any flavorful bits with a wooden spoon.
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In a small bowl, whisk the chicken broth into the cornstarch. Whisk the cornstarch mixture into the skillet, and bring the sauce to a simmer. Stir in the marinara sauce and the evaporated milk. Return the sauce to a simmer. Add the peppers and continue to simmer for 1 minute. Stir in the chives. Season with salt and pepper to taste. Spoon the sauce over the steaks, and serve.
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