Cook your steaks just like they do at your favorite steakhouse. Farmer Nick’s and Pastured Perfect have a great selection of steaks just right for cooking in a skillet with farm fresh peppers from Geneva Lakes. The recipe calls for white wine so buy a bottle from Glunz Family Winery for cooking and a bottle of red for the table.
- 2 teaspoons olive oil
- 1/4 cup sliced onion
- 2 garlic cloves, sliced
- 1 small red bell pepper, sliced
- 1 small orange bell pepper, sliced
- 1/4 cup dry white wine
- 1/2 teaspoon freshly ground black pepper, divided
- 3/8 teaspoon kosher salt, divided
- 2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
- Cooking spray
- 2 teaspoons butter, softened
- 1 teaspoon finely chopped chipotle chile in adobo sauce
- Heat a large skillet over medium-high heat. Add olive oil, and swirl to coat. Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
- Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness
- Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks. Serve with bell pepper mixture.
Recipe courtesy of Cooking Light September 2015