Steak Topped with Peppers and Onions
Savor the ultimate steak dinner with this vibrant and flavorful recipe for Steak Topped with Peppers and Onions. Juicy ribeye steaks are seared to perfection and crowned with a medley of caramelized bell peppers, onions, and garlic for a dynamic burst of smoky-sweet flavor. Seasoned with smoked paprika and a touch of fresh parsley, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, it's the perfect meal to impress guests or elevate your weeknight dinner. Serve alongside roasted potatoes or a fresh green salad for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 steaks Ribeye steak (or your preferred cut)
- 3 medium peppers Bell peppers (red, yellow, green)
- 1 large onion Yellow onion
- 2 cloves Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Season the steaks on both sides with half the salt, black pepper, and smoked paprika. Set aside while preparing the vegetables.
Slice the bell peppers into thin strips and the onion into similar-sized slices. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions to the skillet with the remaining salt and black pepper. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and lightly caramelized.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Transfer the vegetables to a plate and keep warm.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Increase the heat to high. When the skillet is very hot, add the steaks.
Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes to retain their juices.
To serve, place each steak on a plate and top with the sautéed peppers and onions. Garnish with chopped fresh parsley, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 21.8 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
