gardensandgrills

They say that the way to a man’s heart is through his stomach and if that is true then it is also true that the way to a woman’s heart is to….. listen to her suggestions and follow them!!  Which is exactly how I wound up making this particular dish.

One day last week I was rooting through the freezer looking for something to make for dinner and came across a sirloin marinating steak and mentioned it to my wife who immediately proclaimed “Pepper Steak!!!” and being the kind of guy I am and knowing how to earn brownie points I instantly said “Yes dear.”

Here is how we do this one.

Shopping list:

• 2 pounds top Sirloin marinating steak – thinly sliced
• 2 large Red Peppers – thinly sliced
• 2 large Yellow Peppers – thinly sliced
• 1 large yellow Onion – diced
• 3 Celery ribs – chopped
• 4 large Roma tomatoes – diced
• 1 1/2 tablespoons Granulated Garlic
• 3 tablespoons butter
• 3 tablespoons flour
• 2 tablespoons Canola oil
• 1/2 cup Vegetable broth
• Sodium reduced liquid Bovril for colour and taste – a splash usually does the trick
• 2 cups Water
• 1 cup Rice Select Royal Blend rice ( Texmati Lt Brown Rice, Orzo and Chia seeds)
• 1 teaspoon Salt

Putting it all together:

1. Combine water and salt in a medium saucepan and bring to a boil
2. Add the rice and stir
3. Cover with a tight fitting lid and simmer for about 18 minutes
4. Meanwhile heat the oil in a large fry pan and sear the steak
5. Remove the steak from the pan and set aside
6. Add the onion, granulated garlic and butter and saute until the onion has softened – about 3 minutes
7. Sprinkle in the flour and mix until incorporated
8. Pour in some water and mix until there are no lumps and you get the thickness you wish
9. Add the Bovril until you get the colour you want
10. Add the mushrooms and tomatoes and cook for a few minutes more
11. Stir in the steak and peppers and cook until the steak is heated through and the peppers are slightly firm
12. Serve over the rice blend

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                              Bon Appetit