Menu 24: Steak Sauté

Our friend Jamie came to dinner tonight. I hadn't been to the grocery store, so our menu was comprised of what was on hand. Because it's Saturday, we had this week's installment of our farmers market basket, so we had yummy stuff to work with. For the main dish, I thawed two rib-eyes from the freezer and Jamie thinly sliced the meat. Then I sauté it with onions, bell peppers, and tomatoes. We also had a fresh peach salsa to spoon over the top. Delicious! (We're going to eat the leftovers in tortillas.) On the side, we had mashed potatoes and Fried Okra. Enjoy!

Steak, Tomato, and Bell Pepper Sauté
1 onion, thinly sliced
2 garlic cloves, minced
Olive oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
Salt and pepper
2 rib-eye steaks, thinly sliced
Montreal steak seasoning
Chipotle chili powder
2 tomatoes, thinly sliced
Splash of bourbon or beef broth
Peach Salsa

1. Sauté onion and bell pepper in hot oil for 5 minutes. Stir in garlic, salt, and pepper; sauté for 2 more minutes, and remove from pan. Add more oil, if necessary. Sprinkle steak with Montreal steak seasoning and chipotle chili powder; sauté in hot oil for 5 to 10 minutes or until steak is done. Add in bourbon or broth to deglaze the pan. Add in pepper mixture and tomatoes, and sauté for 5 more minutes. Season with additional salt to taste. Top with Peach Salsa.

Peach Salsa:
4 peaches, peeled and chopped
1/2 jalapeño, seeded and minced
2 Tbsp. finely chopped red bell pepper
1 Tbsp. chopped fresh cilantro
Zest and juice from 1 lime

Salt and pepper

1. Combine first 5 ingredients; season with salt and pepper to taste.