Recipe of the Week

Easy Cuban Steak

This is a recipe from my mother-in-law. It is fabulous and reheats well for leftovers!

1 ½ pounds thinkly sliced steak – skirt steak, flank steak or something thin and similar.
Garlic powder, salt & pepper
2-3 Tbsp olive oil
2 Tbsp minced garlic
1 large sweet onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced

Season steak with salt, pepper & garlic powder.
Heat oil in cast iron skillet (one with a lid preferably) or covered pan if you don’t have a cast iron skillet; add and sauté garlic about 1 minute.
Add onion and peppers; sauté until soft (about 5 minutes) – remove from skillet.
Add more oil if needed and add beef to skillet. Sauté covered until cooked (about 5-6 min); turning as needed. Don’t over cook or meat will be tough and chewy.

Optional - Remove meat and add ¼- ½ cup water if gravy is desired. Thicken with a little cornstarch (¼ tsp).

Add meat, onions and pepper back in; cover and simmer until ready to serve.

Serve with yellow rice, black bean, baby green peas and Cuban bread ~ I know the baby green peas usually throws people off but it is a great combination!