Ribeye Steak with Bell Peppers and Olives (Serves 2)
This is part three of my thoughts on what to do with a four-pack of ribeye steaks. Part one recommended ribeye with broccoli and dried cranberries. Part two recommended ribeye with sweet potato and pecans. Here I recommend ribeye with bell peppers and olives. I frequently keep sliced bell peppers and olives in my refrigerator. Olives are a good source of fat and bell peppers are just good. Bell peppers are good raw, grilled, or chopped and added to other dishes. This meal features them in their crunchy, raw goodness.
Prep and Cook Time: 10-15 minutes
Ribeye steak (3/4 pound is enough for two)
Red, orange, and green bell peppers
Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of the ribeye steak with a nice dusting of salt, garlic powder, and black pepper. Lay the meat in the dry pan and let it sear undisturbed for 4 minutes on the first side. Turn and sear the other side for at least 4 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat.
Rinse bell peppers, slice them into strips, and put them into an air-tight container. I prefer the taste of red and orange peppers, but frequently include a green one for completeness. Open a can of green olives and pour its contents into an air-tight plastic container.
Transfer the meat to a plate. Fill the plate up with bell pepper strips and a few olives. Enjoy.
Note: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Use tongs to turn meat. Puncturing meat with a fork lets valuable juice escape.
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