• 4servings
  • 35minutes
  • 249calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B3, B6, B9, C, D
MineralsFluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 2 pound(s) chuck shoulder steaks

  2. 4 teaspoon(s) dry mustard

  3. 1 1/2 teaspoon(s) ground coriander

  4. 1 teaspoon(s) salt

  5. 1 teaspoon(s) freshly ground black pepper

  6. 3 tablespoon(s) vegetable oil

  7. 2 large Vidalia oinions , sliced into 1/4-inch-thick rings

  8. 2 large green bell peppers , sliced into 1/4-inch-thick rings

  9. 2 large red bell peppers , sliced into 1/4-inch-thick rings

Instructions Jump to Ingredients ↑

  1. Tenderize steaks with a mallet. In a small bowl, combine mustard, coriander, salt, and black pepper. Rub half the mixture over both sides of steaks. Set aside remaining spice mix.

  2. Heat 2 tablespoons oil in a large cast-iron skillet over medium heat. Add steaks and cook 6 minutes per side for medium-rare, 8 for medium. Transfer to a plate and allow to rest for 15 minutes.

  3. Wipe pan clean and add remaining 1 tablespoon oil. Add onions and peppers and sprinkle with remaining spice mixture. Cook until vegetables are tender, about 10 minutes. Slice steaks thinly and serve with peppers and onions.


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