Italian Steak and Peppers
Ingredients
2 lbs. cube steak (from grass fed beef), sliced into 1” pieces
1 large onion, chopped
2 peppers, chopped (red, orange, yellow or combo)
3 cloves garlic, minced
Olive oil and butter for the skillet
2 cups chicken or vegetable broth
1 Tbls arrow root (use corn starch if you don’t have any)
1/2 cup whole milk half and half
1 cup marinara
1 Tbls dried oregano
Red pepper flake, to desired heat
salt and pepper
Fresh basil
Lemon
2 lbs. cube steak (from grass fed beef), sliced into 1” pieces
1 large onion, chopped
2 peppers, chopped (red, orange, yellow or combo)
3 cloves garlic, minced
Olive oil and butter for the skillet
2 cups chicken or vegetable broth
1 Tbls arrow root (use corn starch if you don’t have any)
1/2 cup whole milk half and half
1 cup marinara
1 Tbls dried oregano
Red pepper flake, to desired heat
salt and pepper
Fresh basil
Lemon
Instructions
STEP ONE:
Begin with oil and butter in the skillet. Add the steak. Sauté for 5 minutes. Add onions, peppers and garlic. Sauté another 5 minutes.
STEP TWO:
Whisk arrowroot into the chicken stock until smooth. Add to the skillet along with the marinara. Cover and simmer on medium-low for 15 minutes.
STEP THREE:
Add final ingredients to the skillet - fresh chopped basil and a squeeze of lemon. Plate it up and serve over Smashed Cauliflower.
STEP ONE:
Begin with oil and butter in the skillet. Add the steak. Sauté for 5 minutes. Add onions, peppers and garlic. Sauté another 5 minutes.
STEP TWO:
Whisk arrowroot into the chicken stock until smooth. Add to the skillet along with the marinara. Cover and simmer on medium-low for 15 minutes.
STEP THREE:
Add final ingredients to the skillet - fresh chopped basil and a squeeze of lemon. Plate it up and serve over Smashed Cauliflower.