Currently cooking out of Simple Weeknight Favorites from America’s Test Kitchen
As the days have gotten hotter here, I’ve been less and less inclined to spend time in the kitchen. Less time in the kitchen means less fodder for the blog, so be patient with me.
I made this dish a few weeks ago, before it got too hot. The steak is pretty straightforward, and it really isn’t the point of this recipe. Cook a steak, anyway you like it. Let it rest, then cut into thin strips.
On to the sweet pepper ragout.
I had a bag of peppers that were aging faster than we could eat them raw, so this recipe seemed like a great way to use them. Since then, I’ve made this dish a couple of times to serve with grilled chicken. It is quick but very tasty, and if you are watching what you eat, this is a great way to get lots of food for very few calories.
You start off by thinly slicing three peppers (red, yellow, orange or whatever combination you happen to have) and an onion. The onion and peppers go into a skillet (the same skillet you cooked the steaks in, if that’s how you cooked the steaks) and are cooked until they are tender but still crisp. Two garlic cloves, minced, are added to the skillet, followed by a tablespoon of balsamic vinegar. This mixture is simmered for just a minute, then served alongside the steak.
I love peppers to begin with, but this gives me a whole new way to serve them. The onion, garlic and vinegar add more flavor without overwhelming the peppers. I like to start the onion a few minutes before adding the peppers so they soften a little more (I don’t like crunchy onions).