Steak Pizzaiola with Onions, Red and Green Peppers and Olive Oil (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
1 hangar steak, approximately 1 pound |
salt and pepper |
1 onion, thinly sliced |
1 red pepper, julienned |
1 green pepper, julienned |
2 cloves garlic, smashed |
2 cubanelle peppers, 1 julienned and 1 sliced into rings |
1 cup brandy |
roasted potatoes, recipe follows |
2 tablespoons olive oil |
2 pounds fingerling potatoes, parboiled |
salt and pepper |
Directions:
1. In a large saute pan over medium-high heat, heat 2 tablespoons olive oil. Season the steak with salt and pepper and add to the pan. Sear on both sides, about 4 minutes per side. Add the onion, red and green peppers, garlic, and Cubanelle peppers and saute until vegetables are soft. Remove steak from pan and let rest for 3 to 4 minutes. Add the brandy and light, cooking until flames die down. Top steak with hot pepper mixture and serve immediately. Serve with Roasted potatoes.
2. Roasted Potatoes:
3. Heat the oil in a large skillet. Add the potatoes, season the potatoes with salt and pepper. Toss to coat. Cook, stirring occasionally, until potatoes are cooked.
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