Photo: Steak Pizzaiola with Onions, Red and Green Peppers and Olive Oil Recipe
Ingredients
- 3 tablespoons olive oil
- 1 hangar steak, approximately 1 pound
- Salt and pepper
- 1 onion, thinly sliced
- 1 red pepper, julienned
- 1 green pepper, julienned
- 2 cloves garlic, smashed
- 2 Cubanelle peppers, 1 julienned and 1 sliced into rings
- 1 cup brandy
- Roasted Potatoes, recipe follows
Directions
In a large saute pan over medium-high heat, heat 2 tablespoons olive oil. Season the steak with salt and pepper and add to the pan. Sear on both sides, about 4 minutes per side. Add the onion, red and green peppers, garlic, and Cubanelle peppers and saute until vegetables are soft. Remove steak from pan and let rest for 3 to 4 minutes. Add the brandy and light, cooking until flames die down. Top steak with hot pepper mixture and serve immediately. Serve with Roasted potatoes.
Roasted Potatoes:
- 2 tablespoons olive oil
- 2 pounds fingerling potatoes, parboiled
- Salt and pepper
Heat the oil in a large skillet. Add the potatoes, season the potatoes with salt and pepper. Toss to coat. Cook, stirring occasionally, until potatoes are cooked.
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By chrisleo@ptd.net
Kutztown, PA
on September 15, 2010
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Even with challenged cooking skills I found this one to be quick, simple and impossible to mess up. The results are beautiful and impressively delicious.
I used home-grown peppers of various colors from a coworker of my husband's. We didn't think we had hot enough peppers but the zing was more after cooking them and poring Brandy over. Not sure of the science there but it was perfect for our hot likes.
I did this twice and still couldn't get the Brandy to light. Perhaps a flat dish would work better. Would like a suggestion to this effect if anyone would be so kind. The taste was still fabulous even if it didn't light.
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