I feel like I haven't posted in awhile, we've been on an apartment hunting marathon here in Seattle. We've narrowed it down to two and are trying to weigh the pros and cons of each. Wish us luck! I'm also working on getting my posts up earlier in the morning for all of my East Coast readers that are three hours ahead of me. Maybe with time...
This is the last dinner I cooked in our old apartment in Jersey City (although I do have more recipes to post from that kitchen) and it happened to be Valentine's Day. My Grandpa always gives us Omaha Steaks for Christmas which always go to good use (thank you Grandpa!) and we had a couple more to use up. Roasted red peppers are another item I often have on hand in my pantry and I had the rest of my bottle of balsamic to use up. I really enjoyed the flavor combination, who doesn't like roasted red peppers & balsamic? Such a classic combination. The sauce, peppers, and onion also made a great gravy for the garlic and spinach mashed potatoes I served on the side.
The balsamic sauce, peppers and onions would also taste good on top of chicken or pork, so if you're not a red meat eater don't let that stop you from trying this recipe out!
1/2 cup olive oil
3 tablespoons balsamic vinegar (divided)
2 teaspoons herbes de provence
2 teaspoons garlic, minced (divided)
1 teaspoon ground black pepper
2 steaks (of your preference)
1/2 teaspoon salt
1/2 medium onion, sliced thick
2 roasted red peppers, sliced
1-2 teaspoons crushed red pepper
Whisk together oil, 1 tablespoons vinegar, herbes de provence, 1 teaspoon garlic and black pepper in shallow baking dish. Add steaks to marinade, and marinate for 1 to 1-1/2 hours.
Remove salts from marinade and season both sides with salt.
Preheat large stove top pan over high heat. Cook steak to desired done ness. I like steaks medium rare and cooked a 1" thick steak about 4 minutes on each side to achieve that. A thermometer is always the best way to know, medium rare is about 135 degrees. Once cooked to your liking, remove steaks from pan and set aside.
Reduce heat to medium high and add onions to pan, cook for about 4 minutes. Then add remaining vinegar (2 tablespoons), garlic (1 teaspoon), roasted red peppers and crushed red pepper to pan. Cook for 1 to 2 minutes or until heated through.
Serve steaks with Roasted Red Peppers, Onions and Balsamic sauce on top. Enjoy!