Steak Topped With Peppers and Onions

Recipe by ellie_
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons Thai sweet chili sauce (if you don't have Asian chili sauce, I am sure other chili sauce or even salsa will work)
  • 1 12
    tablespoons soy sauce
  • 2
    teaspoons balsamic vinegar
  • 2
    teaspoons gingerroot, grated
  • 2
    (10 ounce) New York strip steaks
  • 1 12
    tablespoons vegetable oil
  • 2
    bell peppers, cut into 1/2 inch thick strips (I used one red and 1 green)
  • 4
    green onions, chopped
  • 12
    cup cilantro, chopped
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DIRECTIONS

  • Preheat oven to 375-degrees F.
  • In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
  • In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
  • Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
  • Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
  • Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.
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