EASY RED BELL PEPPER AND FETA SALAD
This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.
Provided by Christine
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bell peppers, feta cheese, and onion in a large bowl.
- Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g
STEAK FAJITAS
Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
- Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.
Nutrition Facts : Calories 896.1 calories, Carbohydrate 103.9 g, Cholesterol 76 mg, Fat 37.8 g, Fiber 9.5 g, Protein 37.8 g, SaturatedFat 11.1 g, Sodium 1181.6 mg, Sugar 6.2 g
GRILLED STEAK WITH FETA
A sugar-and spice herb marinade beefs up the flavor of juicy grilled steak.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
- Heat gas or charcoal grill. Remove beef onions from marinade; reserve marinade. Place beef and onions on grill. Cover grill; cook over from medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
- Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.
Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
VELVETY FETA PEPPER STEAK
Mmmm! This pepper steak recipe is unique in that it uses a tenderizing technique that makes a *big* difference in the texture of the meat. Wonderfully velvety, this dish is absolutely delicious! :) (Make sure to rinse the meat thoroughly after tenderizing.)
Provided by Julesong
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from beef.
- Slice very thinly across the grain into strips and place in ceramic or glass bowl.
- Mix together the baking soda and 1/4 cup water, then pour it over the beef.
- Stir well and let sit for 15 minutes.
- Remove the sliced beef from the bowl and rinse it thoroughly under running cold water in a colander (this is a very important step! make sure to rinse it really well); let drain.
- Combine the mustard, black pepper, garlic, and salt in a large bowl.
- Add drained beef, tossing to coat.
- Heat olive oil and 1 Tbsp butter in a large nonstick skillet over medium-high heat.
- Add beef mixture, saute 4 minutes or until done; remove the meat from the pan, keeping warm.
- Add remaining Tbsp of butter, mushrooms, onions, and bell pepper to pan, and saute 3 to 4 minutes to slightly brown; add water, cover and cook about 5 minutes to preferred doneness.
- Add the cooked meat back into the pan and stir in vinegar; remove from heat and stir in cheese.
- Serve with rice or noodles. For a nice variation on this recipe, try using other cheeses: grated smoked Gouda, gorgonzola, etc.
GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON
This recipe uses my version of dukkah, an Egyptian spice blend made with toasted nuts and seeds. It breathes life into tons of dishes. You can season meat or veggies with it or put it in dips and spreads. It's a great, toasty way to boost flavor and texture.
Provided by Molly Yeh
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
- For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
- For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
- Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
- For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
- Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
- Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
- Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
ROASTED COD WITH POTATOES AND OLIVES
This recipe calls for cod, but any white fish can be used. It also makes a big difference in taste if you use the BEST olives you can find.
Provided by SkinnyMinnie
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF.
- On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
- Season generously with salt and pepper.
- Arrange potatoes in a single layer, cut side down.
- Bake, tossing potatoes once, until beginning to brown, about 20 minute.
- Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
- Remove baking sheet from the oven.
- Add the tomatoes and olives to the potatoes; stir to combine.
- Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
- Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
- Transfer the fish and vegetables to a serving platter and serve immediately.
Nutrition Facts : Calories 392.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 234.1, Carbohydrate 44.7, Fiber 6.5, Sugar 3.8, Protein 36.1
More about "velvety feta pepper steak food"
GREEK OVEN-BAKED FETA STUFFED PEPPERS - REAL GREEK …
From realgreekrecipes.com
TENDERISE BEEF FOR STIR FRIES (VELVETING BEEF) | RECIPETIN …
From recipetineats.com
LEMON PEPPER PORK | RECIPETIN EATS
From recipetineats.com
10 BEST STUFFED PEPPERS WITH FETA CHEESE RECIPES
From yummly.com
VEGAN PEPPER STEAK - BRAND NEW VEGAN
From brandnewvegan.com
FETA CHEESE CRUSTED STEAK MEDALLIONS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
VELVETY FETA PEPPER STEAK RECIPE - FOOD.COM
From hartstr.japhar.com
BAKED FETA DIP WITH CHERRY TOMATOES - COOKIE AND FOOD
From jiboneus.com
GRIDDLED STEAK WITH PEPPERS | BEEF RECIPES | JAMIE OLIVER
From jamieoliver.com
TIKTOK PASTA: SUPER EASY BAKED FETA PASTA - VEGAN FOOD
From socalmamas.com
BEST PEPPER STEAK RECIPE - HOW TO MAKE PEPPER STEAK
From delish.com
VEGAN PEPPER STEAK WITH ONIONS - SHANE & SIMPLE
From shaneandsimple.com
BEST-EVER PEPPER STEAK - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
EASY PEPPER STEAK WITH RED WINE PAN GRAVY - DELICIOUS BY DESIGN
From deliciousbydesign.net
SPICY RED PEPPER & FETA DIP - COOKIE AND FOOD
From jiboneus.com
PEPPER STEAK STIR FRY - DINNER AT THE ZOO
From dinneratthezoo.com
ULTRA CREAMY FETA ROASTED RED PEPPER DIP - DON'T GO BACON MY …
From dontgobaconmyheart.co.uk
PEPPER STEAK RECIPE - FOOD.COM
From hartstr.japhar.com
ROASTED RED PEPPER & FETA SALAD - JULIA'S CUISINE
From juliascuisine.com
10 BEST GRILLED STEAK WITH FETA CHEESE RECIPES - YUMMLY
From yummly.com
VELVETING MEAT IS A CHINESE COOKING TECHNIQUE THAT WILL IMPROVE …
From bonappetit.com
SPICY RED PEPPER & FETA DIP RECIPE (HTIPITI) - COOKIE AND KATE
From cookieandkate.com
GREEK STUFFED PEPPERS WITH FETA CHEESE RECIPE
From mygreekdish.com
STEAK AND FETA SALAD - RECIPE REVIEW BY THE HUNGRY PINNER
From hungrypinner.com
STEAK, PEPPER & FETA QUICHE - KETOWITHCOURT
From ketowithcourt.com
PEPPER STEAK RECIPE - COOKING CLASSY
From cookingclassy.com
FETA CHEESE RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
INSTANT POT GREEK EGG BITES WITH FETA & PEPPERS #DINNERRECIPE …
From khususberitatop.blogspot.com
BEST PEPPER STEAK (TIPS & TICKS, STEP BY STEP PHOTOS, MAKE AHEAD)
From carlsbadcravings.com
GRILLED FLANK STEAK WITH A WARM FETA SAUCE | KALOFAGAS.CA
From kalofagas.ca
EASY GREEK BAKED FETA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
VELVETY FETA PEPPER STEAK - PLAIN.RECIPES
From plain.recipes
BAKED FETA DIP WITH CHERRY TOMATOES - FOOD AND COOKING BLOG
From thomaszinsavage.com
BAKED FETA WITH PEPPERS, ONIONS, AND SPAGHETTI SQUASH
From sipbitego.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love