Roasted Red Pepper & Onion Steak with Balsamic Vinegar Recipe

Name: Roasted Red Pepper & Onion Steak with Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Olive Oil; 3 Tablespoons Balsamic Vinegar, Divided; 2 teaspoons Herbes De Provence; 2 teaspoons Minced Garlic, Divided; 1 teaspoon Ground Black Pepper; 2 whole Steaks (of Your Preference); 1/2 teaspoons Salt; 1/2 whole Medium Onion, Sliced Thick; 2 whole Roasted Red Peppers, Sliced; 1 teaspoon Crushed Red Pepper

Servings: persons

1/2 cups Olive Oil
3 Tablespoons Balsamic Vinegar, Divided
2 teaspoons Herbes De Provence
2 teaspoons Minced Garlic, Divided
1 teaspoon Ground Black Pepper
2 whole Steaks (of Your Preference)
1/2 teaspoons Salt
1/2 whole Medium Onion, Sliced Thick
2 whole Roasted Red Peppers, Sliced
1 teaspoon Crushed Red Pepper

1
Whisk together oil, 1 tablespoons vinegar, herbes de provence, 1 teaspoon garlic and black pepper in shallow baking dish.
2
Add steaks to marinade, and marinate for 1 to 1-1/2 hours.
3
Remove steaks from marinade and season both sides with salt.
4
Preheat large stove top pan over high heat.
5
Cook steak to desired doneness.
6
I like steaks medium rare and cooked a 1 thick steak about 4 minutes on each side to achieve that.
7
A thermometer is always the best way to know; medium rare is about 135 degrees F. Once cooked to your liking, remove steaks from pan and set aside.
8
Reduce heat to medium high and add onions to pan.
9
Cook for about 4 minutes.
10
Then add remaining vinegar (2 tablespoons), garlic (1 teaspoon), roasted red peppers and crushed red pepper to pan.
11
Cook for 1 to 2 minutes or until heated through.
12
Serve steaks with roasted red peppers, onions and balsamic sauce on top.
13
Enjoy!

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Olive Oil, 3 Tablespoons Balsamic Vinegar, Divided, 2 teaspoons Herbes De Provence, 2 teaspoons Minced Garlic, Divided, and more.

Yes, Roasted Red Pepper & Onion Steak with Balsamic Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper & Onion Steak with Balsamic Vinegar

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