The Missing Ingredient

A Food Blog

Pepper Steak November 7, 2009

Filed under: Asian,Quick dinners,Steak/beef — xigumdrops @ 1:12 pm
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Pepper steak

This is a simple weeknight meal.

1 to 2 tablespoons flour

1 pound top sirloin or round steak, cut into chunks

2 tablespoons olive oil

1/4 medium onion, sliced

1 teaspoon garlic powder

1/4 teaspoon ground black pepper or seasoned pepper blend

1 teaspoon Tony Chachere’s seasoning

1 red bell pepper, cut in thin strips

1/2 cup chicken broth

1 can (14.5 ounces) tomatoes, partially drained

2 tablespoons soy sauce

5-6 dashes Tabasco sauce

salt, to taste

  1. Coat beef in flour.  Heat olive oil over medium heat; add steak. Cook, stirring, until steak is browned.
  2. Add onion, garlic powder, pepper, Tony Chachere’s and cook, stirring, until onion is tender.
  3. Add the chicken broth and bell pepper; cook for about 3 to 5 minutes longer.
  4. Add tomatoes, soy sauce, and Tabasco and bring to a simmer for 2 to 3 minutes. Season with salt.  Serve with hot rice.

Chimichurri Sauce September 15, 2008

The original recipe as written basically tasted like chopped up parsley in oil.  I tried adding the onion but that didn’t do anything special either and was still lost in the weird texture.  I decided to pop the mixture in a blender and it turned out great.  My changes are in green.

Source:  Food & Wine Magazine

2 cups chopped parsley

2/3 cups extra-virgin olive oil (1/3 plus 1 Tbs.)

6 Tbs. fresh lemon juice

2 Tbs. minced garlic (5 cloves; which was less than the 2 Tbs)

2 tsp. crushed red pepper

1/4 cup minced red onion

Salt and freshly ground pepper


1.  In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper (and onion) ; season with salt and pepper.

2.  Combine in blender and mix until a paste forms.

3.  Serve with thinly sliced grilled skirt steak and sweet potato fries.


Garlic-Chile Wet Paste Marinade August 22, 2008

I only had 30 minutes to marinade and forgot to wipe off the paste.  I used a grill pan indoors.  Pretty good overall.  Changes in green.

Source:  Cook’s Illustrated

6 Tbs. corn or vegetable oil (4 Tbs)

6 medium garlic cloves, minced or pressed through garlic press (2 Tbs)

2 medium scallions, minced (3 Tbs)

1 medium chipolte chile in adobo sauce, minced (1 Tbs)

1 medium jalapeno chile, minced (1 Tbs)

2 Lb. flank steak, patted dry with paper towels

2 tsp. kosher salt


1.  Puree first 5 ingredients in blender until smooth, scraping down blender as needed.

2.  Place steak on rimmed baking sheet or in large baking dish.  Using a dinner fork, prick stead about 20 times on each side.  Rub both sides of steak evenly with 2 tsp. salt and then with paste.  Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

3.  Using paper towels, wipe paste off steak; season both sides with pepper.  Grill steak until well browned.


Cajun Spice Rub July 28, 2008

I love steaks with rubs.  This one works well with chicken or flank steak.  You can either make the entire recipe and have tons of leftovers to store or cut the recipe down to suit your needs.  The recipe makes 1 cup or about enough to cover 16 chicken breasts.

1/2 cup sweet paprika

2 Tbs. kosher salt

2 Tbs. garlic powder

1 Tbs. dried thyme

2 tsp. ground celery seed

2 tsp. ground black pepper

1 tsp. cayenne pepper

Store rub in an airtight container at room temperature for 3 months.


1.  Bring steaks to cool room temperature for even cooking.

2.  Rub steaks in mixture covering all sides.

3.  Grill to medium doneness or to your liking.