For this recipe I have provided instructions for oven broiling, however, grilling is also an excellent option for this recipe if you first do an overnight marinade. You will want to marinade any less tender cuts. If using a very tender cut of beef then marinading is optional.
Pepper Steak served with Horsey Sauce
3 tablespoons chili powder
1 tablespoon paprika
2 tablespoons onion powder
1 tablespoon garlic powder
juice of one lime
2 teaspoons brown sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, divided
1-1/2 to 2 lbs beef tenderloin steak
2 large yellow or sweet onions, cut into thin strips
2 medium green bell peppers, cut into strips
2 large red bell pepppers, cut into strips
1 T olive oil
1 small garlic clove, finely minced or crushed
1/8 teaspoon ground black pepper
1/2 cup sour cream
3 T horseradish
a dash of tobacco or Tiger sauce
Butterfly cut beef across to half thickness — almost but not quite all the way through — and open like a “book”.
Combine the chili, paprika, onion and garlic powder, lime juice, brown sugar, pepper flakes and 1/4 teaspoon salt; rub over both sides including inside the cut of the “book”.
Close the “book”. However, if the beef is far greater than 1 to 1-1/2 inch thick you may wish to cook it open faced.
Allow to sit after applying rub — until it reaches room temperature — before broiling to ensure proper cooking temperatures and even cooking.
Broil beef on lightly spray oiled foil lined pan 6 to 7 inches from the heating element for approximately 8 to 14 minutes on each side or until meat reaches desired done-ness.
Oven broiler temperatures may vary by as much as fifty degrees so cooking times will vary.
Remove when quick instant read thermometer reads 5 degrees less than the desired temperature. Allow to rest as it will continue cooking itself for 3 to 5 minutes.
For food safety, the USDA recommends beef be cooked to no less than 145 F degrees.
Extra Rare – 115-120 F degrees (exceptionally bloody)
Rare – 125-130 F degrees (very bloody)
Medium Rare – 135-140 F degrees (bloody)
Medium 145-150 F degrees (juicy; scant to no blood)
Medium-Well – 155-160 F degrees (less juicy; no blood)
Well Done – 165 – 170 F degrees (dry to very dry)
Anything over 170 to 175 degrees is usually far too dry, tough, and chewy to be eaten. If you accidentally over cook beef, as long as it isn’t actually burnt, then it can always be chopped up and used in a slow cooker or pressure cooker to make stews and chili.
To test for doneness by touch:
Meanwhile, while the beef is resting, start preparing the vegetables and sauce.
Over medium high heat in a large skillet, heat the olive oil, then minced garlic, pepper and remaining salt and stir for a few seconds to release flavors.
Saute bell peppers in seasoned oil for 30 seconds.
Add onions and continue to saute with the bell peppers just until onions are translucent and peppers are tender but still have some snap.
In a small bowl, combine sour cream, a dash tobacco or Tiger sauce, and the horseradish.
Thin slice beef and serve with the onion and bell pepper mix and bowl of horsey sauce.
May be eaten alone — but also goes well with a large variety of sides — such as: garden salad, dinner rolls, baked beans, potato salad, coleslaw, flour tortillas, flat bread, toasted garlic bread, roasted asparagus, corn and black beans with purple/red onion, mashed potatoes and brown gravy, baked potato, corn on the cob, green beans, 3 to 5 bean salad, fresh sliced tomato or seasoned tomato wedges, avocado slices, fried okra, yellow squash and zucchini, Normandy blend or other steamed mixed veggies, roasted herb potatoes, roasted cauliflower, broccoli florets, cucumber salad, mac n cheese, and an assortment of rice and pasta sides.
If planning to grill instead of broiling or if plan to broil using less tender cuts (such as top sirloin, flank, round, or skirt steak) then marinade the beef overnight in the refrigerator — for 8 to 14 hours.
1/3 cup olive oil
1/3 cup Lee & Perrin’s Worcestershire sauce (or use your own preferred brand)
1/4 cup low sodium soy sauce
1/4 cup balsamic or apple cider vinegar
1 to 2 Tbsp lime juice
3 Tbsp onion powder
1 Tbsp garlic powder
Plus, 1/4 to 1/2 tsp of each of the following:
ground black or white pepper
Mix together and pour over beef in covered glass dish. Place on bottom shelf of refrigerator away from other foods to prevent cross contamination. Allow to marinade for 8 to 14 hours. Discard the remaining marinade and allow beef to come to room temperature before grilling or broiling.
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