What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Paleo Pepper Steak! Before you delete this post, hear me out for sec. Paleo does not mean blah, boring, and tasteless. In fact, this recipe gives you permission to only eat the stuff you crave. No hidden sauces or funky herbs. Basically, what you see is what you get. (Disclaimer: Pay no attention to that slice of garlic bread. It was put in the photo by my alter ego who loves carbs.) The green and red peppers are so fresh you may feel like nibbling on one or two as you slice them into strips. And the caramelized onions compliment the taste of steak, in my opinion.
PALEO PEPPER STEAK
1 large green bell pepper, sliced and seeds removed
1 large sweet red pepper, sliced and seeds removed
1 large yellow onion, skin removed and sliced
2-3 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper
2-6 ounce filet mignon steaks
Sea salt, black pepper, and garlic powder steak to taste
1 pat of butter
Salt and pepper both sides of the steak while the gas grill is preheating from 450°-500°. At this time sprinkle the steak with garlic powder as well. The salt begins to draw out a little bit of moisture which makes the steak sizzle when it hits the grill grate, sealing in the flavor. For accuracy in grilling, my husband sets the timer on his cell phone, which is quite handy. Grill the steak for 2 1/2 minutes on one side before flipping over for the remaining 2 1/2 minutes. The finished steak will be medium-rare. Now this is the most difficult part. Let it rest for about 5 minutes before serving. The juice will reabsorb back into the steak to give you that moist and meaty taste.
Meanwhile, sauté pepper and onion slices in olive oil and seasonings in a large skillet on medium heat. Turn often to gradually brown the vegetables and avoid burning. They will be tender in about 20 minutes. Reduce heat to low simmer to keep warm. Before serving, surround the steak with peppers and onions. Finish with a pat of butter.