Pepper Steak Port Au Prince Food

PEPPER STEAK

Steps:

• Slice the beef into 3 inch strips 1/4 inch wide.
• Heat 1 T.
• oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
• Remove with a slotted spoon.
• Add remaining oil and saute the beef until browned.
• Remove with a slotted spoon.
• Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
• Return beef, onion and garlic to skillet and simmer for 30 minutes.
• Add celery, bell pepper and tomatoes.
• Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
• Dissolve the cornstarch in cold water.
• Stir into the skillet stirring constantly until thickened around 2 minutes.

PEPPER STEAK PORT-AU-PRINCE

Steps:

• In a mortar, pound the peppercorns until coarsely crushed. With the heel of the hand, press peppercorns into the meat. Heat oil, 2 tablespoons butter, and onion over high heat in a large skillet. Saute steaks in the fat until meat is as done as desired. Season with salt. Transfer meat to a warm platter and keep hot. Pour wine and stock into the skillet over high heat to deglaze. Add the remaining butter and parsley. Pour mixture over the meat. Warm rum, ignite it, and pour it, still flaming, over the steak. Serve immediately with smothered mixed vegetables

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE

Steps:

• To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
• Combine wine, shallots, and vinegar in a medium skillet.
• Bring to a boil and cook until thick.
• Reduce heat to medium.
• Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
• Add mushroom mixture and cook 3 minutes, stirring constantly.
• Stir in mustard.
• Keep sauce warm.
• Sprinkle steaks with peppercorns and salt.
• Heat a nonstick skillet over medium-high heat.
• Add steaks and cook 3 minutes on each side or until desired degree of doneness.
• Serve Port-Wine Mushroom Sauce over steaks.

PEPPER STEAK

Steps:

• Slice the meat while still partially frozen to make it things much easier.
• Preheat a large skillet over high heat.
• Add oil to really hot pan.
• Add meat and sear on all sides, 5 minutes.
• Season lightly with salt and remove to a plate.
• Cover meat loosely with foil to hold heat.
• Reduce heat on pan to medium.
• Add butter to pan.
• Add peppers, garlic, onion and mushrooms to pan.
• Saute vegetables 5 minutes.
• Sprinkle flour over vegetables and cook 1 minute longer.
• Whisk in sherry and start to pick up pan drippings.
• Whisk in consomme and continue whisking.
• Add tomato paste, ginger, soy sauce and black pepper.
• Slide meat back into the pan and coat with sauce.
• Reduce heat to low and simmer 5 minutes.
• Serve over hot, cooked rice.

STEAK AU POIVRE (PEPPERED STEAKS WITH COGNAC CREAM SAUCE)

Steps:

• In a saucepan, heat the cream until it reduces by half (20-30 minutes).
• In a saute pan, heat the oil and butter.
• Spread crushed peppercorns on a work surface.
• Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
• Lay the steaks in the pan.
• Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
• Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
• When the steaks have cooked, remove them from the pan; pour in the brandy.
• Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
• Place each steak on a toasted slice of bread and top with sauce.

STEAK AU POIVRE (CLASSIC)

Steps:

• Preheat oven to 200º.
• Pat steaks dry and season both sides with kosher salt.
• Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.
• Heat a 12-inch heavy skillet (preferably cast-iron) over medium high heat until hot, about 3 min, then add oil. Swirl skillet to lightly coat the entire skillet.
• Saute steaks in batches (2 at a time). DO NOT TOUCH - this lets them brown nicely and makes all the difference. Cook for 6 min and flip and cook for another 6 minute for medium rare steaks. Repeat with remaining 2 steaks.
• Transfer cooked steaks to a heatprook platter and keep warm in the oven.
• After all 4 steaks are cooked pour off fat from skillet if any, then add shallots and half of the butter. Cook over medium low heat, stirring and scraping up any brown bits from bottom of the pan until the shallots are well browned all over, 3-5 minute.
• Remove skillet from heat and add Cognac. (If you add while on the burner it may ignite.) Boil, stirring until liquid is reduced to a glaze, 2-3 minute.
• Add cream and any meat juices that have accumulated on the platter in the oven. Boil sauce, stirring occasionally, until reduced by half, 3-5 minute
• Add the other half of the butter and cook over low heat swirling the skillet to melt and incorporate the butter.
• Serve sauce with steaks.

FRENCH PEPPER STEAK (STEAK AU POIVRE)

Steps:

• Press pepper into both sides of steaks. Heat butter and oil in a large skillet over high heat; add steak and sear on both sides. Reduce heat to medium high and cook an additional 6 to 7 minutes on each side, more for well done.
• Remove steak to serving platter and keep warm. Season lightly with salt to taste.
• Add brandy to pan with drippings and heat until bubbly; add a small amount of cream. Pour sauce over steaks; garnish with parsley.

EASY PEPPER STEAK

Steps:

• Slice the onion and green bell pepper into 1/4" thick slices, set aside.
• Place round steak on cutting board. Trim off any excess fat from around the edges. Using a meat mallet (pointed side), tenderize the steak until it is approx 1/2" thick. Cut round steak into 6 - 8 pieces.
• Heat vegetable oil in large skillet over med-high heat.
• Sprinkle the round steak with half of the salt, black pepper & garlic powder, to taste. Lay pieces of round steak (seasoned side down) into the heated oil, working in batches and adding oil if necessary. While browning the first side, season the top sides with the remaining salt, pepper & garlic powder. Brown approx 2 minutes, then flip to brown the other side.
• At this point, you can throw ALL of the ingredients into a crock pot insert (or you can reserve peppers and onions until 1 hour before done and then add to crockpot, so they are firmer). Cover the insert and refrigerate overnight to start in the morning on low for 6-8 hours (be sure to let insert rest on counter for 30 minutes before placing into the crockpot), or you can start crockpot right away without refrigerating over night. Then refer to steps #7 - #8.
• Now, this is how I usually prepare this dish. Using steps #1 - #4, add to skillet the onion, green bell pepper, tomato sauce, water and ketchup (if using). Add any additional seasoning, to taste. Stir to mix. Cover, lower heat and gently simmer approx 60 - 90 minutes, stirring occasionally.
• While meat is simmering, you can prepare either mashed potatoes (my family's preferred choice) or egg noodles or white rice.
• When the meat is fork tender, remove from heat and let rest for 10 minutes. Serve pepper steak and sauce over a bed of mashed potatoes, egg noodles or white rice and ENJOY!