I wanted to create a steak dish that was like a fajita (i.e. has peppers and onions) but without the flour tortilla. The steak, peppers and onions simmer slowly in a tomato-brown sauce that is rich and thick. It is best served along side roasted or mashed potatoes. You'll have the whole family asking for more. Really who doesn't love a good steak dish?

Serves 2 generously

  • 4 thin steaks (if your steak is a thicker than 1/2" I suggest you pound it thin)
  • 1 tbsp olive oil
  • 1 tbsp light soy sauce
  • 1 tsp Montreal steak seasoning blend
  • freshly cracked black pepper
  • 5-8 dashes of hot sauce
  • 1 tsp chili powder
  • 1 medium onion, sliced thin
  • 1 each: red and orange bell peppers, sliced into strips
  • 4 garlic cloves, minced
  • 1/2 cup water or red wine
  • 1 tbsp tomato paste
  • 1 tbsp brown sauce (i.e. HP Sauce)

1. In a large bowl, add in the oil, soy sauce, steak seasoning, black pepper, hot sauce, and chili powder. Using tongs, swish the steaks around the marinade. Ideally, you would want to place it into the fridge covered for a good 30 minutes, but if you don't have the time it's not necessary.

2. Take the steaks out of the fridge, and preheat a large non-stick heavy bottom pan on medium high heat. Once the pan has come up to temp, add in the steak and the marinade juices. Sear the steaks on both sides. This should take about 3-5 minutes per side. Take the steaks out and place them onto a plate and set aside.

3. Add in the sliced onions, peppers and garlic. Saute for 3 minutes. Pour in the water or red wine, and make sure to stir all of that sticky goodness from the bottom of the pan. Whisk in the tomato paste and the HP sauce into the pan. Note: add 1 tbsp of oil to saute the onions and peppers if the pan is too dry.

4. Turn the heat down to a gentle simmer, and add the steaks back into the pan. Cover the pan and let the steaks simmer in the sauce for about 30 minutes, or until the steaks are tender and the sauce has thickened nicely. Once done serve the steaks immediately along side mashed potatoes.

Cook's Tip: If the sauce is a bit too thick, then add a few spoonfuls of water or beef stock to loosen the sauce.

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