BeautiFULL Food: Bourbon Steak and Sweet Peppers

October 04, 2018
Southern Flavored Bourbon Steak and Sweet Peppers
Serves 3
steak and vegetables
The summer has some of the great dishes in my opinion. I love that we can still have steak and not feel like we are so stuffed during the day that we cannot move. About a week after I got back from volunteer/ work / vacation trip in New Orleans, I found myself still wanting to have a the bold flavors of the south. Here's what I came up with. Oh and by the way this dish doesn't include carbs but you are more than welcome to add them.

Ingredients
1 lb of tri-colored sweet peppers
½ medium sized red onion
4 individual pieces of 1-¾ inch thick flank steak
2 tablespoons of vegetable or olive oil
3 tablespoons of McCormick Brown Sugar Bourbon seasoning
1 tablespoon of garlic powder
½ tablespoon of cayenne pepper
1 teaspoon of salt / pepper blend


Directions
Set aside a medium to large size ceramic or glass baking pan that has a lid. Rinse sweet peppers and place in baking pan. On a cutting board slice onion into ½ inch vertical pieces and place in baking pan. Rinse steak and graze each side with vertical ¼ inch deep slices so the steak will pick up all the flavors. Add dry seasonings and vegetable oil and hand mix everything. Add a lid and marinate for 2-3 hours or overnight if you prefer.

  1. Remove baking dish from the fridge then remove the steak and place on a cutting board. 
  2. Place the baking dish on the bottom rack in the oven while it preheats to 375 degrees so the baking pan warms up as the oven warms up. This will take about 5 minutes depending on your oven. 
  3. When oven reaches 375 degrees place the meat on the top rack directly above the bottom rack where the baking pan is. This will allow faux grill marks to occur and any of the oil left from the marinade to drip on the vegetable blend. 
  4. Bake for 10 minutes on each side. Flipping with a metal fork or tongues. Do not use silicone tongs. They will possibly melt. Remove the meat from the top rack and place it back in the baking dish with the vegetable blend then bake for an additional 15 minutes.
  5. Key thing. The vegetable blend is done when the peppers are no longer firm and plump. They look deflated. 
  6. Remove from oven and let it sit for 5 minutes so the meat can settle then serve. 
Optional Serve on a bed of Jasmine Rice or with baked red potatoes.

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