If you ever need to win a speed-cooking contest, this is the recipe to save for the occasion. Meat, vegetables, and fat, all in one pan with minimal prep and cooking time – and yet, somehow it comes out delicious (that’s the magic of using fresh, whole foods to cook with: you don’t actually need a bunch of fancy prep work!). There’s not even a marinade to worry about; you can pull everything out of the fridge at the last minute and have dinner ready in just a few minutes.
It’s also a recipe that would be very easy to adapt depending on what you have handy. No bell peppers? Use mushrooms, broccoli, cooking greens, or anything else you can toss in a skillet. No flank steak? Substitute anything else you can slice into bite-size pieces.
If you’d like some starch to go with your meal, just toss a potato or sweet potato in the microwave when you start cooking the meat: it’ll be ready to go with the rest of your meal, with almost no effort required. For the travelers in the audience, this is also a recipe that refrigerates (or even freezes) and re-heats very well: you can make a double recipe for dinner and take the leftovers for lunch the next day. In fact, you could even call it breakfast; there’s no rule that breakfast has to be “breakfast food,” and a big pile of steak and vegetables might be just the thing to help you start the day off on the right foot.
Steak With Bell Peppers Skillet Recipe
Add to Meal Plan
- 1 lb. flank steak, sliced;
- 1 large sweet onion, thinly sliced;
- 3 shallots, sliced;
- 3 bell peppers, sliced;
- 1 garlic clove, minced;
- 2 tbsp. cooking fat
- Sea salt and freshly ground black pepper;
- Heat up 1 tbsp. of cooking fat in a large skillet placed over a medium heat.
- Toss in the onions and garlic and cook for about 4 to 5 minutes.
- Transfer the onion and garlic to a plate and set aside.
- In the same skillet, add the other tablespoon of cooking fat and keep at a medium-high heat.
- Add the beef to the skillet. Cook for about 6 minutes, or until browned to desired doneness, and set aside.
- Add the bell peppers and shallots, and cook until the peppers start to soften (about 5 minutes).
- Toss the onions and beef back into the pan. Cook until everything is warm (about 2 minutes), and serve.