Pepper steak with tomatoes
Pepper steak with tomatoes features tender beef fillets seasoned with black pepper, accompanied by blistered cherry tomatoes and fresh arugula. This quick dish offers a delightful balance of rich and peppery flavors.
Cook time 10 min
Prep time 15 min
Ingredients:
1 tbsp olive oil4 beef fillets beef fillet
2 tsp black pepper
1 short spray cooking spray oil
2 cups cherry tomatoes
5 cups arugula
Pepper steak with tomatoes is a delightful and quick dish that combines tender beef fillets with the fresh flavors of cherry tomatoes and peppery arugula. This recipe is perfect for those who want a nutritious, yet elegant meal that doesn't take a lot of time to prepare. The olive oil and black pepper add a depth of flavor to the beef, while the arugula provides a crisp, fresh contrast.
Instructions:
a. Pat the beef fillets dry with a paper towel.
b. Rub the fillets with 2 teaspoons of black pepper, ensuring they are evenly coated on all sides.
a. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it’s shimmering.
a. Add the beef fillets to the hot skillet.
b. Cook for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
c. Once cooked, remove the fillets from the skillet and let them rest on a plate. Cover loosely with foil to keep warm.
a. Add a short spray of cooking spray oil to the same skillet.
b. Add the 2 cups of cherry tomatoes to the pan.
c. Cook, stirring occasionally, for about 5-7 minutes, or until the tomatoes are blistered and softened.
a. While the tomatoes are cooking, arrange the 5 cups of arugula on a large serving platter or individual plates.
a. Place the beef fillets on top of the arugula.
b. Spoon the blistered cherry tomatoes over the beef and arugula.
a. Serve immediately while the beef is still warm.
In just a few steps, you’ve created a visually appealing and delicious meal that's full of robust flavors and different textures. The juicy beef fillets combined with the sweet cherry tomatoes and peppery arugula make for a satisfying dining experience. Whether it's a weeknight meal or a small dinner party, this pepper steak with tomatoes is sure to impress your guests with minimal effort.
Pepper steak with tomatoes FAQ:
For medium-rare beef fillets, cook for about 3-4 minutes on each side. Adjust the time slightly if you prefer your steak more or less done.
Yes, you can substitute arugula with other greens like spinach or mixed salad greens if preferred. Just note that the flavor and texture may vary slightly.
Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the beef.
A large skillet with a diameter of 12 inches or more is recommended to ensure the beef fillets cook evenly without crowding the pan.
You can use other cuts such as sirloin or tenderloin for this recipe. Just make sure they are tender cuts to achieve the best results.
Cooking Tips:
- Allow the beef fillets to come to room temperature before cooking to ensure even cooking.
- Use a meat thermometer to check that the beef reaches your desired doneness (e.g., 130°F for medium-rare).
- To get a perfect sear on the beef, make sure the skillet is hot before adding the fillets.
- Don't overcrowd the skillet; cook the beef in batches if necessary to maintain high heat and achieve a good sear.
- Let the beef rest for a few minutes after cooking to allow the juices to redistribute.
- Consider adding a splash of balsamic vinegar to the arugula for an extra layer of flavor.
- Serve immediately for the best taste and texture.
Nutrition Facts
4 ServingsCalories 420kcal
Protein 60g
Carbohydrates 5g
Fiber 1.73g
Sugar 2.89g
Fat 20g
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