Ranchers Steak With Grilled Peppers Onions Food

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS

Steps:

• Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
• Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

RANCHER'S STEAK WITH GRILLED PEPPERS & ONIONS

Steps:

• Heat greased grill to medium-high heat.
• Mix garlic and chili powder until blended; rub evenly onto both sides of steak.
• Grill steak and vegetables 12 to 14 min. or until steak is medium doneness (160ºF) and vegetables are tender, turning steak after 7 min., turning vegetables occasionally and brushing all with barbecue sauce for the last 5 min.
• Remove steak and vegetables from grill. Let steak stand 5 min. before slicing to serve with the vegetables.

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS

Steps:

• Heat a large, heavy-bottomed pan on medium-high heat until hot.
• Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
• Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
• Remove steaks from the pan and set aside to keep warm.
• Add the olive oil to the pan until hot, about 1 minute.
• Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
• Add the garlic, vinegar and the remaining salt and pepper.
• Cook, stirring often, until all the liquid evaporates, about 2 minutes.
• Serve the peppers over the steaks.

STEAK TOPPED WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 375-degrees F.
• In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
• In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
• Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
• Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
• Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.

STEAK RANCHEROS

Steps:

• Combine all ingredients except oil and beef in blender or food processor until very smooth. It will be a thin sauce.
• Heat oil in skillet until very hot. "Fry" the sauce stirring constantly. Beware of splatters. Cook down about 10 minutes.
• Place steaks in pan with sauce and cover with sauce. Place lid on skillet. Simmer on medium covered about 15-25 minutes until cooked through. Periodically can spoon more sauce over meat.
• Serve over rice. I particularly like Goya's Spanish Rice.