Steak Piperade

Steak Piperade - Plain White Plates
Steak Piperade – Plain White Plates

Want to feel fancy together and eat this?

We could sit around, twirling our champagne flutes, and we could say things like joie de vivre, chef d’œuvre, and haute cuisine.

If we ate this together we could talk about politics, art, literature, and the philosophies of all the great thinkers.

I had to look up how to say Piperade.

Really. Because as we get to know each other, you’ll find out that fancy isn’t really me.

Steak Piperade - Plain White Plates
Steak Piperade – Plain White Plates

However, feeling fancy makes me happy. Even if I’m doing all of those things above in sweatpants.

If I’m being completely truthful, I would probably not talk about any of those things. I’d probably say, “OMG! Did you SEE How to Get Away With Murder last night?!”

I’d probably complain about the stray gray hairs that keep haunting me, making me look like I’ve got the Bonnie Raitt thing going on.

I’d more than likely tell you I’m watching my carb intake because my sweatpants are getting a little snug. I really hate watching my carb intake.

And I’d also tell you where I got the cheap wine you’re drinking (probably at Walgreens, and most definitely less than 10 bucks).

Steak Piperade - Plain White Plates
Steak Piperade – Plain White Plates

All that being said, we would laugh, pretend to speak a different language, and stuff our faces with this meal. It’s really good.

It’s good for fancy-types and the not-so-fancy types.

If you want to eat this in your sweatpants, go ahead. I won’t tell.

Recipe Source: Williams-Sonoma

Print Recipe
Steak Piperade
Steak Piperade - Plain White Plates
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Steak Piperade - Plain White Plates
Instructions
  1. Season the steak all over with salt and pepper. Make sure this is seasoned well.
  2. Heat a large fry pan over high heat, and add 1 T. butter and 1 T. of the olive oil.
  3. Once the butter has just melted, add the steak and cook, turning one time, for 4 -6 minutes for medium rare. Transfer meat to large plate and tent with foil.
  4. Heat the same pan you used for the meat to medium and add the remaining oil and butter.
  5. Add the onion, bell peppers, garlic, and thyme. Saute about 3 or 4 minutes, or until the onion is barely softened.
  6. Add the wine, and bring to a boil. Scrape up any bits that have stuck to the pan, and continue to cook for about 30 seconds.
  7. Add the tomatoes, along with their juice. Simmer until liquid is slightly reduced - about 5 or 6 minutes.
  8. Season with plenty of salt and pepper.
  9. Take the tent off the meat, and cut thinly against the grain on a diagonal. Spoon the pepper sauce over the meat and serve.
Share this Recipe

** Linked to Tatertots and Jello **

Leave a Reply

Your email address will not be published. Required fields are marked *

Steak Piperade

Let’s be fancy together.

Print Recipe
Steak Piperade
Steak Piperade - Plain White Plates
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Steak Piperade - Plain White Plates
Instructions
  1. Season the steak all over with salt and pepper. Make sure this is seasoned well.
  2. Heat a large fry pan over high heat, and add 1 T. butter and 1 T. of the olive oil.
  3. Once the butter has just melted, add the steak and cook, turning one time, for 4 -6 minutes for medium rare. Transfer meat to large plate and tent with foil.
  4. Heat the same pan you used for the meat to medium and add the remaining oil and butter.
  5. Add the onion, bell peppers, garlic, and thyme. Saute about 3 or 4 minutes, or until the onion is barely softened.
  6. Add the wine, and bring to a boil. Scrape up any bits that have stuck to the pan, and continue to cook for about 30 seconds.
  7. Add the tomatoes, along with their juice. Simmer until liquid is slightly reduced - about 5 or 6 minutes.
  8. Season with plenty of salt and pepper.
  9. Take the tent off the meat, and cut thinly against the grain on a diagonal. Spoon the pepper sauce over the meat and serve.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *