Sautéed flank steak and peppers with onions
This Sautéed Flank Steak with Peppers and Onions features tender beef, vibrant red peppers, and sweet onions, all sautéed to perfection. Quick and easy to prepare, it’s topped with melted cheddar cheese for a delicious weeknight meal.
Cook time 20 min
Prep time 5 min
Ingredients:
16 oz flank steak1 tbsp olive oil
2.50 red peppers
2 onions
1 tsp salt
1 tsp black pepper
1 cup cheddar cheese
Sautéed flank steak and peppers with onions is a delicious and simple dish that combines the hearty flavors of tender beef, vibrant red peppers, and sweet onions. This dish is a crowd-pleaser and perfect for a quick weeknight meal. With a touch of olive oil and the perfect seasoning, you can create a mouthwatering meal that’s ready in no time.
Instructions:
- Thinly slice the flank steak against the grain.
- Slice the red peppers into thin strips.
- Thinly slice the onions.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the thinly sliced flank steak to the skillet.
- Season the steak with 1/2 tsp salt and 1/2 tsp black pepper.
- Sauté the steak for about 5-7 minutes, or until the steak is browned and cooked to your desired level of doneness.
- Remove the steak from the skillet and set it aside.
- In the same skillet, add the sliced red peppers and onions.
- Season with the remaining 1/2 tsp salt and 1/2 tsp black pepper.
- Sauté the vegetables for about 8-10 minutes, or until they are tender and slightly caramelized.
- Return the cooked flank steak to the skillet with the sautéed peppers and onions.
- Stir everything together and cook for an additional 2-3 minutes, until the steak is warmed through and well-coated with the vegetables.
- Sprinkle 1 cup of grated cheddar cheese over the steak and vegetables mixture.
- Cover the skillet with a lid and let it cook for another 2-3 minutes, until the cheese is melted and gooey.
- Give the mixture a final stir to combine the melted cheese evenly.
- Serve hot, perhaps over a bed of rice, in a tortilla, or simply on its own.
This sautéed flank steak and peppers with onions recipe is sure to become a favorite in your household. The combination of savory steak, sweet peppers, and onions with the melty cheddar cheese creates a satisfying and flavorful experience. Whether you're cooking for a family dinner or a casual gathering, this dish will impress your guests and keep everyone coming back for more.
Sautéed flank steak and peppers with onions FAQ:
The best way to check doneness is to use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-145°F (57-63°C). Alternatively, you can cut into the steak to check the color; it should be pink for medium-rare.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over low heat to avoid overcooking the steak.
You can substitute flank steak with skirt steak, sirloin, or even chicken breast. Adjust cooking times as needed based on the thickness of the meat used.
To keep this recipe gluten-free, ensure that any seasoning blends or sauces you use are certified gluten-free. The main ingredients listed are naturally gluten-free.
A large skillet or frying pan (around 12 inches in diameter) is ideal for this recipe, as it provides enough space for even cooking and prevents overcrowding.
Tips:
- Make sure to slice the flank steak against the grain to ensure it remains tender and not chewy.
- If you prefer a bit of a kick, you can add some sliced jalapenos or a pinch of red pepper flakes to the dish.
- To get an even more smoky flavor, try grilling the steak before slicing it and adding it to the peppers and onions.
- For a lower-carb version, you can skip the cheddar cheese or use a reduced-fat variety.
- Serve the sautéed flank steak and peppers with warm tortillas or over a bed of rice for a complete meal.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 33g
Carbohydrates 12g
Fiber 3.33g
Sugar 8g
Fat 20g
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