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Steak and peppers in a smooth sauce served over rice.
Prep Time: 20 min(s)
Cook Time: 100 min(s)
Recipe Type: Public
Posted By: lweehunt
Posted On: Jun 29, 2012
Number of Servings:
- 1 1/2 pounds - strip steak cut into strips
- 4 - roma tomatoes
- 1 cups - mini sweet red & yellow peppers diced
- 1 - onion chopped
- 1 tablespoons - worcestershire sauce
- 1/2 teaspoons - garlic powder
- - salt & pepper to taste
- 1 - poblano pepper
- 1/2 cups - red wine
- 1 cups - beef broth
- - cornstarch
Brown meat and onion in olive oil in Dutch oven. Season with salt, pepper, garlic powder and worcestershire sauce.
While meat is browning, coat whole poblano pepper and whole roma tomatoes in olive oil and roast under broiler. When black/brown on all sides, remove top stem and outer skin of poblano (it falls off easily); place poblano pepper and tomatoes in blender and puree 'til smooth.
Add tomato and poblano puree to Dutch oven with meat after meat has browned. Stir in red wine and beef broth; cover with lid and bake at 325° F for 45 minutes.
In small bowl, mix diced mini red and yellow peppers with enough cornstarch to lightly coat. Mix this into the meat mixture, stirring well, and return to oven to cook 45 more minutes.
Serve over brown rice.