Summer’s in the air. The humidity forecast for tomorrow is a definite indicator. No worries. After a long winter and an unreasonably cool spring, it’s welcomed … at least by me. It’s no wonder I was craving a dish lighter and brighter in flavor tonight. So when I pulled out some rib eye steaks I’d stowed away in the freezer a couple of weeks ago, my thoughts instantly turned to Steak Pizzaiola. Well, this isn’t exactly Steak Pizzaiola, but rather a couple of rib eye steaks topped with some vibrant orange peppers sauteed with onion, garlic, tomato and a dash of balsamic vinegar.
This is an extremely easy recipe, perfect for summer entertaining or just your plain old weeknight meal. My kids eagerly asked for seconds and I am expecting my husband (he’s coming home late from work) to be oohing and aahing up a storm!
Rib Eye Steaks Topped with Sauteed Orange Peppers and Tomatoes
4 Rib Eye steaks
3 tablespoons olive oil
1 large tomato, diced
1 small onion, thinly sliced
1 garlic clove, finely chopped
1 orange pepper, diced
2 tablespoons balsamic vinegar
Optional: 1 tablespoon finely chopped basil
Salt and freshly ground pepper, to taste
Heat a large skillet over medium-high heat. Season steaks with plenty of coarse salt and freshly ground pepper. Sear steaks well, about 5 minutes per side. Remove from skillet, cover loosely with foil and set aside. Add the olive oil to the skillet, then stir in the onions, garlic, peppers and diced tomato. Cook the vegetables until the onion is golden in color; add the balsamic vinegar and deglaze the skillet. Stir in a couple of tablespoons of water and simmer the vegetables for about 5 minutes longer.
Place each steak on a serving plate, top with a couple of tablespoons of the vegetable mixture and some sauce. Sprinkle with chopped basil and serve with a salad or simply boiled small potatoes.