The Whole Steak Shebang
The title says it all. This is steak, mushrooms, onions, and bell pepper all combined to make one mouthwatering meal alone, or even slathered between two pieces of sourdough; or over a bed of cooked rice, or all by itself. You decide.
Equipment
- 1 Dutch oven with lid
Ingredients
- 1 medium yellow onion chopped
- 2 lbs beef (ribeye, top sirloin, london broil) chopped into 1 inch cubes
- 3 tbsp Balsamic vinegar or Worcestershire sauce
- 1/2 lb Shiitake mushrooms sliced
- 1 medium red bell pepper diced
- 6 cloves garlic rough chopped
- Kosher salt to taste
- Black pepper to taste
- 1 tbsp olive oil
- 1 tsp butter or ghee
Instructions
- Heat your cast iron pan over medium-low heat and add just enough olive oil to the bottom of the cast iron pan to completely cover it. Add the butter or ghee as well. Wait for the oil to get hot.
- Preheat the oven to 250°F (121°C).
- Add the chopped onions, bell pepper and garlic. Salt the veggies to taste. Stir and sweat for at least 8 to 10 minutes until everything softens. Once softened, push to the edges leaving an open space in the middle for the meat.
- Turn up the heat to medium waiting for the pan to come to heat to get some sear. Add the meat leaving it on one side for 1 minute.
- Add the mushrooms and stir everything until well combined. Top with the balsamic vinegar then cover and place in the preheated oven for 15 to 20 minutes.
- Once done, remove from the oven, place back on the burner and turn to high to boil. Add a pinch of cornstarch to the boiling liquid to reduce and thicken. Season with more salt and pepper to taste.
- Dish out and enjoy.
Notes
- Try this with top sirloin, London broil, skirt steak or my personal favorite rib-eye.
- If this is a one man meal, then scale down the ingredients to incorporate one 8 oz steak.