It’s better to not have blackened peppers than to have burned meat. Just watch to keep a balance between blackened peppers and browned meat. The tops of your peppers should be just above the liquid, and you want them to blacken with the broil. The whole thing will be pretty moist, so it will take some time to adequately brown. Keep a close eye on it as you broil, because you don’t want to burn it. Then remove the foil and broil for 10 minutes or so. Don’t pour the liquid directly onto the steak, though, as this might wash away some of that browned flour.Ĭover the baking pan tightly with foil, and bake at 225 degrees for 2 hours. Pour the pan liquid over the peppers, around the steak. Make sure you use red, yellow, or orange bell peppers for this, as the green ones just don’t have the same sweetness and tartness. If you’re using large peppers, just cut them into quarters and arrange them skin side up around the steak. If using the mini ones, just arrange 8 or so of them, without stems or seeds, around the steak. Next add the beef broth, and let it sit there boiling while you arrange the peppers.įor the peppers I like to use mini bell peppers sometimes, but normal-sized ones work as well. Pour in the cooking sherry, and let that cook off for 5 minutes or so. Transfer the steak to a baking dish.Īdd the diced onions to the skillet, and saute them until they are translucent and starting to brown. This should take 1-2 minutes on each side. Brown each side of the steak in the herbed butter. Make sure the butter is really hot before you put the steak in, as you want the flour to crisp and brown without getting soggy. Sprinkle flour over each side of your steak, lightly coating it. Heat over medium-high until butter starts to sizzle. Set aside.Īdd butter and herbs to a large skillet.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |