Pan Fried Steak and Peppers

Hello dear readers! I am not so great about posting frequently but that hopefully will change now that we have finally moved and are settled in.

Being here in a new city is allowing us to really have truly a fresh start again, and I am thrilled to be here. We are close to a Trader Joe's, a Whole Foods, and a number of other grocery stores. This is a welcome change! We were able to stock the fridge with some really awesome goodies, and NO CRAP food. (I am secretly very thrilled about this).

Anywhoodles, we came home yesterday from being out for awhile and the Mister was very hungry. So I just raided the fridge, pulled out some stuff, and this is was I came up with:

Now, in our new apartment we can't have a grill so I wasn't able to grill the zucchini which is what I would have preferred. I made everything in my electric skillet, just because it was easier, but I would have preferred to grill the zucchini, cook the peppers and onions in a regular frying pan, and then just pan fry the steak in the skillet. This keeps it from getting too hot in the house when it's over 100 degrees outside =)

Instead, I first cooked the onions and peppers in the skillet. I then moved them to a bowl and covered them with tin foil to maintain heat. After everything else was cooked I threw them back in the pan to warm them up quickly (20 seconds or so). After those were cooked, I added coconut oil to the pan and then cooked up my steaks. Lastly, I laid the zucchini strips in the pan and let them cook down. Cooking everything in the same pan did allow the flavours to blend and I did not need to season a bunch.

INGREDIENTS

2 New York Strip steaks, about .65lb ea

2 small zucchini's, sliced lengthwise into strips

1 small onion, chopped

3 cloves garlic, minced

1/2 each red, yellow, and orange bell peppers, cut into strips

1/2 can Muir Glen Fire Roasted Tomatoes, divided

SPICES

Sea Salt

Fresh Cracked Pepper

Paprika

Oregano

Cumin

Cardamon

Cocoa powder (unsweetened)

Coconut oil 

I don't use measurements for spices, because oftentimes I really think it's to your own personal taste. I like to season my steaks well, and then lightly season other things. This time I accidentally used too much cumin on the peppers. A little cumin goes a long way!

Pull out the steaks and allow them to rest and come to room temp about 30 minutes prior to cooking. Just before you are ready to put them in the pan, season them with the following:

1 minced garlic clove each

Fresh Cracked Pepper

Cumin

Cardamon

Paprika

Cocoa Powder (a little goes a long way, so just a sprinkle)

I salt my steak just before I serve it. This works really well for me!

COOKING INSTRUCTIONS

Serves 2 people

In a pan over medium heat, add 1 tbsp or so coconut oil (I use Tropical Traditions Gold Label). Add 1 clove garlic and the chopped onions. Allow the onions and garlic to sweat and become fragrant (about 3 minutes). Give them a stir and add the peppers. Add seasoning: cumin, cardamon, salt, pepper. After the peppers have cooked down a bit (about 3-4 minutes), add in about 1/2 cup Muir Glen Fire Roasted Tomatoes. Cook for another 3-4 minutes - longer if you don't want your peppers too firm.  Put them to the side until ready to serve.

In the skillet, heat 3 tbsp coconut oil. Once hot, place steaks in the pan and cover with the lid. Allow to cook 3-4 minutes.  Using tongs, flip the steaks over. Add 1/8c of the tomatoes to the pan and cover with the lid for another 2-3 minutes (depending on how well you like your steak cooked). Once done, place steaks on plate and cover with tin foil. If they rest about 10 minutes the juices will be sealed in. Just before serving, salt liberally.

For the zucchini, I laid them in the skillet after I pulled the steak out, and added a few tbsp of the tomato juice and seasoned with salt and pepper. Allow them to cook for about 4 minutes on each side. As I said above, I would have preferred to grill the zucchini and would have kept the seasoning simple: oil, salt, pepper. 

Et voila! You are finished, except for plating =) This turned out so super tasty, and I could not have been more pleased.

Next up: Spaghetti Squash and chicken sausage marinara sauce. Simple, but you can't ever go wrong with spaghetti right?