I know, Father’s Day and steak—so typical. But if you ask me, a juicy steak dinner is a common suggestion for dad with good reason. It’s the ultimate simple decadent meal, which is why I had to include a steak recipe in my new cookbook Make It Easy: 120 Mix-and-Match Recipes to Cook From Scratch with Smart Store-Bought Shortcuts When You Need Them.
–Giveaway is closed. We’ll announce a winner soon.–
Just because steak is a go-to for celebratory meals doesn’t mean that it has to be boring. You just need to cook it well and dress it up like in this recipe for Steak with Sweet and Sour Peppers.
When selecting recipes for Make It Easy, my goal was to provide people who don’t like to cook—or who just don’t know how—with great basic recipes while, at the same time, giving more advanced but time-crunched cooks variations to play with. The recipes that made the cut are foundational and you can build on them any way that you like, and this Steak with Sweet and Sour Peppers is a perfect example.
At its most basic, this is a recipe for cooking steak. You can leave it at that and maybe throw a good store-bought steak sauce on the table or maybe top it with compound butter—or you can dress the steak up. I love these sweet and sour peppers because they’re easy to make while the steak cooks or up to a week ahead of time, and yay for vegetables that make steak better.
Supermarket shortcut: Though not quite as tasty, you can also use sweet and sour peppers from a jar. If you can’t find them at your supermarket, grab a jar of roasted red peppers and dress them with red wine vinegar.
When I’m treating myself and other grownups, I’ll splurge on a strip, T-bone or rib eye, which needs nothing more than salt, butter, and lots of heat to cook well. When I’m feeding the whole crew, though, I use tender boneless sirloin steaks that are more kid-friendly. On Father’s Day, I say use whatever dad likes best.
Steak with Sweet and Sour Peppers
From Make It Easy: 120 Mix-and-Match Recipes to Cook from Scratch With Store-Bought Shortcuts When You Need Them by Stacie Billis. Reprinted with permission from Da Capo Lifelong, © 2016. All photos from Make It Easy by Naomi McColloch
For the Sweet and Sour Peppers:
1/4 cup red wine vinegar
2 tablespoons granulated sugar
4 red, orange, or yellow bell peppers, or a combination
2 tablespoons olive oil
1/4 teaspoon salt
For the steak:
2 1/2 pounds (1- to 1 1/4-inch-thick) boneless sirloin steak
Salt and freshly ground black pepper
2 tablespoons salted butter, plus more as necessary
1. To make the peppers (up to one week ahead of time): In a small bowl, whisk together the vinegar and sugar. Set aside, giving the sugar time to dissolve.
2. Wash, seed, and cut the peppers into 1- to 1 1/2-inch-thick strips. Place the oil in a large pan set over medium-high heat. Add the peppers and salt, toss to coat the peppers in the oil, and leave them untouched to cook for a full minute, until they brown in spots. Toss again, and allow them to cook for another 5 minutes, tossing one more time before they’re done.
3. Lower the heat to medium and add the vinegar mixture. Toss to coat, then cook until the peppers are tender and the vinegar reduces to a thin, syrupy coating, about 8 minutes. Serve immediately or, even better, at room temperature, or allow to cool completely before storing in a sealed container in the refrigerator for 1 week.
4. To make the steak: Remove the steaks from the refrigerator and, ideally, allow them to sit at room temperature for
10 to 20 minutes. When ready to cook, season the steak(s) generously with salt and pepper on both sides.
5. Melt the butter in a large pan set over medium-high heat. As soon as the foam subsides, add the steak(s), being careful not to overcrowd; you may need to work in batches, adding more butter between each batch as necessary. Cook for 6 minutes, untouched, until nicely browned on one side. Flip, and for medium doneness, cook for another 6 to 7 minutes, untouched. Use a thin-bladed knife to check if it’s at medium or, preferably, check for doneness by using a meat thermometer. You want the temperature to read about 140°F for medium. Remove the steak(s) from the pan and allow them to rest for at least 5 to 10 minutes before slicing thinly.
6. Arrange the sliced steak on a serving platter or divided among four plates and serve immediately with Sweet-and-Sour Peppers over the top.
Extra-cool: Win it!
We’re so happy to be giving away a $250 Target gift card plus your own copy of Make It Easy in celebration of the book launch!
Each day through Friday, May 27 offers more chances to win for each person, for 20 in total!
1. Subscribe to Cool Mom Eats. Easy, right? If you’re already a subscriber, leave us a comment telling us that you’re a subscriber AND why you’re excited to try today’s featured recipe. (Be sure to use the same email that you subscribed with so we can double-check. Don’t worry, no one can see it but us.)
For up to 3 additional entries each day through Friday:
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Contest ends Friday, May 27th at 11:59 p.m. ET. One entry per person per social media account and email. Must be 18 or older to enter. U.S. residents only. Void where prohibited. Read our full contest rules before entering.
Visit the other sneak peek recipes from Make It Easy by Stacie Billis
* Hummingbird Muffins: An easy make-ahead snack that turns a classic cake into something you can eat everyday.
* Cold Soba Noodle Salad: You won’t believe how quickly and easily this make-ahead dinner recipe comes together—and the kids love it!
* Cold Soba Noodle Salad: An awesome, family-friendly meatless meal that’s entirely make-ahead. Major score.
* Slow Cooker Carnitas: The recipe that proves your slow cooker is your best friend all year around. Plus, easy taco night!