1 lb Trimmed Steak (Rib-eye, New York, Tri-tip (for a large tri-tip, double the recipe))
1 Can Italian Stewed tomatoes
1/2 C. Water
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Yellow Onion
3 Cloves of Garlic
2 Tbsp Fresh Parsley
2 Tbsp Olive OIl
1 Tbsp Butter
2 Tbsp Flour
1 Tsp Granulated Garlic
1 Tsp Granulated Onion
1 Tsp Paprika
Salt and Pepper
- Begin by preparing all your ingredients ahead. Clean and slice Bell Peppers, Onions, and Garlic into large rough slices. Trim any excess fat from your steak, and slice into 1″ long by 1/4″ thick pieces.
- Heat a large skillet on Medium.
- Season your steak with Granulated Garlic, Onion, Salt and Pepper. Then coat steak in flour.
- Add one tbsp olive oil and 1 tbsp butter to your pan. Add floured beef to the pan, and let sear on all sides. The key to browning meat in the pan is to allow each side to brown before turning. The steak is ready to turn when it comes away from the pan freely.
- Once all sides are brown, remove the steak to a plate and set it aside.
- Add Bell Peppers, Onions, and Garlic to the pan. Drizzle the remaining tsp olive oil over vegetables, and season with salt and pepper. Sauté until the onions begin to soften.
- Add Stewed tomatoes, and break up into pieces. Then add water.
- Bring the liquids in the pan to a low simmer. You may need to turn your heat down to medium/low.
- Add beef back to the pan. Simmer for 30minutes keeping an eye on your liquids to make sure that they don’t all cook away. You should be left with soft veggies, tender meat, and a pan gravy that should coat the back of a spoon.
- Finish with Paprika and Fresh Parsely.
- Serve over rice or mashed potatoes.
“The only time to eat diet foodies while you’re waiting for the steak to cook.” Julia Child