Skillet Steak with Peppers and Onions
In short: Strips of sirloin seared fast, then tossed with soft peppers, sweet onions, garlic and smoked paprika in one pan for a 30-minute dinner. It takes about 33 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Steak with peppers and onions is a simple idea that turns up in many kitchens, from diners to family tables. Thin strips of beef cook in a couple of minutes over high heat, so the trick is to sear them in batches and keep the vegetables from turning mushy. A spoonful of tomato paste and a splash of balsamic vinegar give the pan a savory-sweet glaze. Serve it over rice, with mashed potatoes or tucked into warm bread.
Instructions
- Slice the steak across the grain into strips about 1 cm (3/8 inch) thick. Toss with 1/2 tsp of the salt, the pepper, paprika and oregano.
- Heat 1 tbsp of the oil in a large skillet over high heat. Sear the beef in two batches for 1 to 2 minutes per batch until browned, then move it to a plate.
- Add the remaining oil and lower the heat to medium-high. Cook the onions for 4 minutes, stirring now and then, until they soften and brown at the edges.
- Add the peppers and the remaining 1/2 tsp salt. Cook for 5 minutes until tender but still slightly crisp, then stir in the garlic and tomato paste for 1 minute.
- Pour in the balsamic vinegar and 3 tbsp water and scrape up the browned bits from the pan.
- Return the beef and its juices to the pan and toss for 1 to 2 minutes until it is just cooked through and hot. Scatter with parsley and serve.
Tips
- Freeze the steak for 20 minutes before slicing so it firms up and cuts into thin, even strips. Always cut across the grain.
- For heat, add a sliced jalapeño with the peppers or a pinch of chili flakes. For a fresher finish, squeeze a little lime juice over the pan just before serving.
Questions and answers
Which cut of beef is best for steak and peppers?
Flank, skirt, sirloin and rump all work. Cut them across the grain into thin strips so they stay tender after the short cooking time.
Can I make steak and peppers ahead of time?
Yes. Cool it within an hour and keep it in the fridge for up to 3 days. Reheat it gently in a skillet so the beef does not toughen.
What can I serve with steak and peppers?
Rice, mashed potatoes or crusty bread all soak up the juices. A green salad keeps the meal light.
How long does it take to make Skillet Steak with Peppers and Onions?
About 33 min in total: 15 min of preparation and 18 min of cooking.
How many calories are in Skillet Steak with Peppers and Onions?
About 310 kcal per serving, with 34 g of protein, 15 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 15 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 690 mg |
Estimated values, calculated from the ingredients.
