30 Minute Cajun Butter Steak and Peppers.
Ingredients
- 1 1/2 pounds cubed beef tenderloin or ribeye OR flank steak sliced against the gren
- 2 tablespoons fresh thyme leaves, plus additional thyme for serving
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper, more or less to taste
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 3 bell peppers, sliced
- 4 tablespoons salted butter
- 3 cloves garlic, minced or grated
- juice from 1 lemon
- 3 cups steamed rice, for serving
- 1 avocado, sliced
- fresh herbs such as basil, cilantro, and or mint
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Instructions
- 1. In a medium bowl, toss together the steak, thyme, paprika, chili powder, oregano, onion powder, cayenne, and a pinch each of salt and pepper.
- 2. Heat 1 tablespoon oil in a large skillet over high heat. When the oil shimmers, add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove from skillet to a plate.
- Heat 1 tablespoon oil in a large skillet over high heat. When the oil shimmers,
- add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove from skillet to a plate.
- 3. Return the skillet to high heat and add the remaining oil. Add the steak and cook, undisturbed for 3-5 minutes. Stir and cook, undisturbed for another 3-5 minutes until the steak is taking on color. Add the butter and garlic, toss to coat and cook until the garlic is fragrant and caramelized, about 2-3 minutes. Remove from the heat and stir in the lemon juice.
- 4. Serve the beef and peppers over rice. Top with avocado and fresh herbs. Enjoy!
- 4. Serve the beef and peppers over rice. Top with avocado and fresh herbs. Enjoy!
Source
Original recipe: View Original
