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Rachael demos an easy trick for slicing steaks up thin, then tosses together peppers, onions and seasonings for a delicious knife-and-fork meal over toast.
For the steaks, pat meat dry then place meat in freezer for about 10 minutes to firm it up. Very thinly slice meat on slight bias, cutting against the grain.
Heat a large cast-iron skillet over medium-high to high heat. Season the meat with some salt-pepper-garlic mixture and cook in a couple of tablespoons of olive oil to brown and crispy at edges (do not crowd the pan). Remove meat to plate and cover. Add to skillet more oil, then add peppers and onions and season with more salt-pepper-garlic mixture. Cook to tender crisp, 5-6 minutes, add tomato paste, stir, add sherry or wine and toss to lift up drippings. Add brine and toss with beef.