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Steak Pizzaiola with Onions, Red and Green Peppers and Olive Oil
Recipe courtesy Emeril Lagasse, 2006
- Total Time:
- 30 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 3 tablespoons olive oil
- 1 hangar steak, approximately 1 pound
- Salt and pepper
- 1 onion, thinly sliced
- 1 red pepper, julienned
- 1 green pepper, julienned
- 2 cloves garlic, smashed
- 2 Cubanelle peppers, 1 julienned and 1 sliced into rings
- 1 cup brandy
- Roasted Potatoes, recipe follows
- ROASTED POTATOES:
- 2 tablespoons olive oil
- 2 pounds fingerling potatoes, parboiled
- Salt and pepper
Directions
In a large saute pan over medium-high heat, heat 2 tablespoons olive oil. Season the steak with salt and pepper and add to the pan. Sear on both sides, about 4 minutes per side. Add the onion, red and green peppers, garlic, and Cubanelle peppers and saute until vegetables are soft. Remove steak from pan and let rest for 3 to 4 minutes. Add the brandy and light, cooking until flames die down. Top steak with hot pepper mixture and serve immediately. Serve with Roasted potatoes.
Heat the oil in a large skillet. Add the potatoes, season the potatoes with salt and pepper. Toss to coat. Cook, stirring occasionally, until potatoes are cooked.