You know the drill: It’s six o’clock and you just got home from work (school, kids’ basketball practice, volunteering, the list goes on). You’re tired, hungry and can’t stand another night of leftovers. No, not a frozen pizza. What you want is something well-rounded – hello, can I get a vegetable please? And you want to be able to eat "pronto."
This is the story of our lives. Ryan and I are both working and have fairly long commutes. And heaven forbid we try to get some exercise at the gym. I can’t tell you how often we forget to plan ahead for dinner, and find ourselves being cranky, hungry people foraging for meal options at the last minute.
Enter the Three Pepper Glazed Steak recipe. It takes twenty minutes to make, includes meat, grain and veggies and repurposes the same pan for three steps, so you know clean-up will be a breeze! Seriously, this recipe was made for my weeknights. I knew Ryan would be happy because there is steak involved, and we would both be happy because it’s made on the stovetop, so no one has to stand out in the Minnesota cold to grill (like we normally do). This has shot to the top of my quick-and-easy weeknight meal list!
The first step is to start the rice. I make my white rice on the stovetop, which takes about 20 minutes. So, decide how you’re going to prepare your rice and cook according to the package instructions. While that is cooking, mix together the pepper rub. Combine the paprika, pepper, garlic powder and salt in a small bowl.
Cut your sirloin steak into four relatively even-sized pieces.
Rub the pepper seasoning mixture into both sides of the beef.
In a 10-inch skillet, melt a tablespoon of butter over medium-high heat. I let it melt until sizzling. Then add the seasoned sirloin pieces.
While the steak is cooking, prep your onion and green pepper. After rinsing the pepper and removing the dry, outside layer(s) of the onion, cut the onion and green pepper into narrow slices.
Once one side of the beef has browned and cooked part way through, turn the sirloin over. Cook to desired doneness (you may need to cut one of the pieces to check the pinkness of the center). Cooking should only take 6-8 minutes. Then, carefully remove the steak to a plate. I placed aluminum foil over top to help retain the heat.
In the same pan that you prepared the steak, add the green pepper and onion slices. There will still be some butter and seasoning in there, so use a spatula to move the veggies around so they cook evenly and get coated with a little of that flavor. When the vegetables are just starting to get tender (about two minutes), remove from the pan.
Reduce the heat to low, then, in that same pan, add the jalapeño or apple jelly and the red wine vinegar. We wanted to try jalapeño jelly but had trouble tracking any down. Instead, we went the apple jelly route, which actually gave a little sweetness to offset the pepper – it was great! Let the glaze heat up so the jelly melts. Carefully add the steak back into the pan of glaze. Turn once or twice to coat the beef in glaze. Cover the pan with a lid for a couple of minutes to let the steak heat up again.
When the steak is finished, use a sharp knife to cut it into slices. To serve, layer the rice, seasoned veggies and the steak. Finally, drizzle a little of that glaze over everything for more sweet flavor.
Now, take a deep breath and savor the remainder of your elusive weeknight.
Make Three Pepper Glazed Steaks on one of your next harried weeknights, then rate and review the recipe.
Come back in a few days when Bridget will share a tasty sandwich recipe.
Amanda is paid to write for the Recipe Buzz® Blog.