Best 8 Velvety Feta Pepper Steak Recipes

GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON

Steps:

• For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
• For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
• For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
• Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
• For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
• Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
• Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
• Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.

VELVETY FETA PEPPER STEAK

Steps:

• Trim fat from beef.
• Slice very thinly across the grain into strips and place in ceramic or glass bowl.
• Mix together the baking soda and 1/4 cup water, then pour it over the beef.
• Stir well and let sit for 15 minutes.
• Remove the sliced beef from the bowl and rinse it thoroughly under running cold water in a colander (this is a very important step! make sure to rinse it really well); let drain.
• Combine the mustard, black pepper, garlic, and salt in a large bowl.
• Add drained beef, tossing to coat.
• Heat olive oil and 1 Tbsp butter in a large nonstick skillet over medium-high heat.
• Add beef mixture, saute 4 minutes or until done; remove the meat from the pan, keeping warm.
• Add remaining Tbsp of butter, mushrooms, onions, and bell pepper to pan, and saute 3 to 4 minutes to slightly brown; add water, cover and cook about 5 minutes to preferred doneness.
• Add the cooked meat back into the pan and stir in vinegar; remove from heat and stir in cheese.
• Serve with rice or noodles. For a nice variation on this recipe, try using other cheeses: grated smoked Gouda, gorgonzola, etc.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

GRILLED STEAK WITH FETA

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
• Heat gas or charcoal grill. Remove beef onions from marinade; reserve marinade. Place beef and onions on grill. Cover grill; cook over from medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
• Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.

VELVET STEAK WITH KOREAN CHILI BUTTER

Steps:

• Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
• Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.
• Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.
• Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.
• Remove steaks from the refrigerator and toss a few more times in the marinade.
• Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

PEPPER STEAK

Steps:

• Slice the meat while still partially frozen to make it things much easier.
• Preheat a large skillet over high heat.
• Add oil to really hot pan.
• Add meat and sear on all sides, 5 minutes.
• Season lightly with salt and remove to a plate.
• Cover meat loosely with foil to hold heat.
• Reduce heat on pan to medium.
• Add butter to pan.
• Add peppers, garlic, onion and mushrooms to pan.
• Saute vegetables 5 minutes.
• Sprinkle flour over vegetables and cook 1 minute longer.
• Whisk in sherry and start to pick up pan drippings.
• Whisk in consomme and continue whisking.
• Add tomato paste, ginger, soy sauce and black pepper.
• Slide meat back into the pan and coat with sauce.
• Reduce heat to low and simmer 5 minutes.
• Serve over hot, cooked rice.

PEPPER STEAK

Steps:

• Cut round steak into thin strips.
• Brown in sprayed skillet or in 2 tbs. oil.
• Add onion and garlic and saute another 5 minutes.
• Add tomatoes; cover and simmer about 30 minutes.
• Add green peppers; simmer additional 20 minutes.
• Mix cornstarch into soy sauce; stir into meat and tomato mixture and stir until thickened and bubbly.
• Serve immediately over hot cooked white or brown rice.