Simple Steak and Veggie Saute This quick and tasty recipe is a no-brainer for a weeknight delight! 4-6 oz Serloin Steak 1/2 red bell pepper, 1/2 yellow bell pepper sliced into strips 1/2 red onion sliced length wise  cut onion in half from stem to stem peel off dry skin and one layer of onion slice ends off at an angle, slice from approx 1/2 inch up from cutting board to center of onion (think clock with hands at 2:15) 1 T dried Oregano Large hand full of bagged spinach 1 9” zucchini sliced on a bias Salt and pepper 1 tsp Dried Chili Flakes Olive Oil Juice of half a lemon Set large saute pan over high heat and let it get HOT. Have meet at room temp if possible or at least not straight out of the fridge. Pat meat dry with paper towels (this will ensure best sear on meat) sprinkle with course salt and course ground pepper (if you don’t have an pepper mill stop reading this and go buy one). Place steak on hot pan and sear both sides (3-4 min depending on thickness of steak). Remove from pan and set it on a plate to rest.  Lower pan heat to medium high, add all veggies, 2 tsp olive oil, pinch salt and pepper. Saute veggies tossing occasionally with tongs or with pan flip. After about 3 minutes add oregano and chili flakes and continue to toss. When veggies begin to soften spinach and stir in another 1-2 minutes. Add a little more oil if it seems dry. Add lemon juice and toss again. Season again with another pinch of salt and pepper. Transfer veggies to large plate or large shallow bowl. Steaks should be rested and ready to slice. The steak should be rare. Slice against grain into 1/2 inch thick pieces. Add back to pan to brown sides (45 seconds per side). Add to top of salad, drizzle with a little more olive oil, squirt of lemon juice and ENJOY! 

Simple Steak and Veggie Saute

This quick and tasty recipe is a no-brainer for a weeknight delight!

4-6 oz Serloin Steak

1/2 red bell pepper, 1/2 yellow bell pepper sliced into strips

1/2 red onion sliced length wise 

  • cut onion in half from stem to stem
  • peel off dry skin and one layer of onion
  • slice ends off
  • at an angle, slice from approx 1/2 inch up from cutting board to center of onion (think clock with hands at 2:15)

1 T dried Oregano

Large hand full of bagged spinach

1 9” zucchini sliced on a bias

Salt and pepper

1 tsp Dried Chili Flakes

Olive Oil

Juice of half a lemon

Set large saute pan over high heat and let it get HOT. Have meet at room temp if possible or at least not straight out of the fridge. Pat meat dry with paper towels (this will ensure best sear on meat) sprinkle with course salt and course ground pepper (if you don’t have an pepper mill stop reading this and go buy one). Place steak on hot pan and sear both sides (3-4 min depending on thickness of steak). Remove from pan and set it on a plate to rest. 

Lower pan heat to medium high, add all veggies, 2 tsp olive oil, pinch salt and pepper. Saute veggies tossing occasionally with tongs or with pan flip. After about 3 minutes add oregano and chili flakes and continue to toss. When veggies begin to soften spinach and stir in another 1-2 minutes. Add a little more oil if it seems dry. Add lemon juice and toss again. Season again with another pinch of salt and pepper. Transfer veggies to large plate or large shallow bowl.

Steaks should be rested and ready to slice. The steak should be rare. Slice against grain into 1/2 inch thick pieces. Add back to pan to brown sides (45 seconds per side). Add to top of salad, drizzle with a little more olive oil, squirt of lemon juice and ENJOY!