From the Piedmont ~ Beef with Green PeppersPrice per serving for two: $2.94
You will need to buy boneless chuck steak. I found a nice marbled 1/2 inch cut for $4.64. To that you can serve pasta, potatoes, tomatoes or sliced sauteed squash in olive oil topped with Parmesan cheese. To begin, earlier in the day, take your steak and marinate in balsamic vinegar, olive oil, a pinch or two of sea salt and fresh rosemary. When you are ready to cook, take your covered skillet and melt in 3 tbs of olive oil and the same of coconut oil. Wash and chop fresh green pepper from the garden or local market, as much as you like. Add them to the spitting oils in the skillet.
Once the peppers have browned on the edges, move them aside if your skillet is large enough or remove and set aside. Turn up the heat and sear your steak on both sides. When you see a bit caramelizing going on, move your peppers back in and place them over the top of the steak, adding an additional sprig of fresh rosemary. Let the steak sizzle until you have your preferred taste: rare, med. rare or well done.
As a side dish, I simply put out fresh sliced tomatoes from the garden and as a topping, creamy goat yogurt which also tastes great as a condiment on the steak.
Tutti a Tavola!
... this dish is gluten free