Double Peppers Pepper Steak

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This is a delicious steak dinner, done in a jiffy. Don’t be shy with the pepper! For additional interest, use a variety of peppercorns, such as white, black and pink.

Double Peppers Pepper Steak


  • 4 (5-ounce thin cut) rib eye steaks
  • 1 teaspoon garlic salt, or to taste
  • 1 teaspoon freshly ground pepper, or to taste
  • 1 tablespoon extra virgin olive oil
  • 2 cups sliced bell pepper (use a combination of colors)
  • 1/2 large onion, sliced
  • 1 tablespoon balsamic vinegar or glace


Step 1

Season the steaks well on both sides with salt and freshly ground pepper. In a saute pan, heat the olive oil; when hot add the peppers and onion, saute, adding a pinch of salt and pepper, until they are soft and just beginning to brown on the edges. Turn off the heat and stir in the balsamic.

Step 2

Meanwhile, grill, broil or fry to steaks to your desired degree of doneness (thin steaks will cook fast). Move the steaks to warmed serving plates and top with the peppers.

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Nutritional Info

This information is per serving.
  • Calories
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    17g (6g Sat, 8g Mono, 1g Poly)

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