Categorized | Beef
Luscious steak strips with a wonderful jolt of pepper.
Posted on 01 May 2009
Please don’t let the title misguide you. The pepper isn’t intense in this recipe, it’s more for the full body flavor it will add. This dish is usually featured on our dinner table at least 2-3 times a month. Not only is it very quick to make, it’s an absolute hit with Caron and our girls. A lovely partner to fresh cut fries, a fresh salad, onion rings or just about anything you usually serve with steak.
Since I’m a medium rare steak kinda fella, I usually only cook this one but don’t participate in it’s consumption. Caron and the girls will not touch any meat that’s not cooked all the way through and I hate seeing good steak “overcooked” so I have to cook to please the masses. Well done it is!
You’ll need…
1-2 lbs NY Striploin steak (sliced thin)
1/4 teaspoon sea salt (you can adjust to taste)
1/4 teaspoon chili flakes
1/4 teaspoon black pepper
1 teaspoon butter
2 tablespoon olive oil (for marinating)
1 teaspoon olive oil (for cooking)
1 med-large onion sliced
Start by slicing the steaks into thin strips. Use a sharp knife and try to slice by placing the knife on an angle to the cutting board surface. TIP : Slice when the meat is still a bit frozen for easier handling.
Notice the great marble effect? Deserve to be on a hot grill!
Lets marinate this for a bit. In a bowl, place the sliced pieces of beef, sliced onions, black pepper, chili flakes, salt and the 2 tablespoons of olive oil. Mix around, cover and place in the fridge for at least 30 minutes.
I then like to bring it back to room temperature before cooking, so it’s removed from the fridge about 10-15 minutes before I get started. Now add the butter and remaining olive oil to a wide base pan and place on high heat. As soon as the butter melts and the oil is hot, start adding the marinated meat – dump the entire bowl in. But move around so each piece touches the heat from the pan.
Remember to keep moving around the pieces of steak so they’re always in contact with the heat from the pan. It should take about 5-10 minutes for us to achieve a nice golden color. If you’d like a medium steak, cook on high for 2-4 minutes only.
Quick and very tasty! Your family and friends will love to see this one on the dinner table. Makes great beef sandwiches s well!
Be sure to leave me your thoughts and comments in the comment box below.
Regards
Chris..
No related posts.
18 Responses to “Luscious steak strips with a wonderful jolt of pepper.”
Trackbacks/Pingbacks
Leave a Reply
- Tags
- Popular
- Latest
- Comments
- Subscribe
- The Ultimate Dhalpuri Recipe.
- Stewed Oxtail With Butter Beans.
- How To Make Geera Chicken.
- Spreading The Culinary Culture Of The Caribbean – Ramin Ganeshram.
- The Ultimate Jerk Pork Recipe.
- Oxtail Braised In Guinness.
- Classic Jerk Chicken Wings In the Oven.
- Banana Fritters A Caribbean Favourite.
- A Tasty Caribbean Recipe Using Green Bananas.
- Fry Channa Done A Bit Healthier.
- Dawn: Hi chis i tried ur method for swelling in the micr...
- raul: just made some used habanero pepper but i will hav...
- westamber: I love bread pudding and bananas on their own... s...
- eudora: Thanks Chris. Always looking for a great punch. ...
- grace: thanks for all the recipes. my friend is Guyanese ...
-
banana fritters
Beef
caribbean dessert
caribbean recipe
Caribbean recipes.
caribbean soup
caribbean soup recipe
caribbean stew chicken
caribbean vegetarian recipe
eddoes recipe
fish recipe
habanero hot sauce
habanero hot sauce recipe
hot sauce
how to cook trini food
how to make caribbean soup
how to make roti
jamaican callaloo
jamaican food
Jamaican hot sauce
jamaican oxtail recipe
jamaican recipe
jamaican recipes
jamaican soup
jerk
Jerk Chicken
jerk pork
oxtail recipe
pepper sauce
recipe
recipes from trinidad
roti
spinach recipe
trini cooking
trinidad recipe
trinidad recipes
trinidad soup recipe
trini food
trini pepper sauce
trini recipe
trini recipes
trini soup
trini soup recipe
trini stew chicken
vegetarian recipe
Stay up to date
- Subscribe to the RSS Feed
- Subscribe to the feed via email
My hubby might like this cause he likes steak and fries together. I’d definitely have to throw in the salad to keep it a little more healthy for him! hee hee! LOL!! Thanks for sharing!
Kim, Ordinary Recipes Made Gourmet’s last blog post..The Good, The Flu, and The Chicken Soup
I HAVE NEVER REALLY COOKED STEAK BEFORE BUT JUST LOOKING AT THE FINISHED STEAK IN THIS RECIPE I AM SURE GOING TO TRY IT. I LOVE THE WAY IT IS FRIED UP CRISPY.
Kim and Maltedaye, thanks for taking the time to comment. Not sure if I mentioned it in the recipe above, but when slicing try to slice across the grain on the meat.
happy cooking
chris
.-= Chris De La Rosa´s last blog ..The 2009 Ancaster Home Show. =-.
Hey Chris,
I’ve been looking over the menu here and this looks great. Seeing that my BOSS chef (dad, lol) is on vacation in Trinidad. I’d like to see if I am worthy of the culinary throne and this looks simple enough for a novice. I’d like to add some veggies to this for a stir-fry variation, any tips would be greatly appreciated. Thanks for posting.
I am trying this tonight!!!!! Looks delicious!
Some fresh parsley gives it a nice flavour, (not flat leaf)
Valerie, I’ve been torn between the flat leaf and curly..since I like both, however I find that the curly one can be a bit strong.
happy cooking
chris..
p.s. I’ll add parsley the next time I make this as per your suggestion.
Hi Chris,
I always look forward to your recipes. And this one is different for me as we rarely if ever eat beef (especially stake). However I've heard of the benefits of steak once in a blue moon and this one looks easy and tasty enough for me to want to try…and thanks for the additional info on how to slice the steak (across the grain) as otherwise it turns out too tough for me.
will be trying this out tmw evening
This one looks good and tasty enough for me to want to night in my home. Thanks for your recipes that are always great!
Hi chris i will be preparing the steaks with mushrooms as an open sandwich for my customers this week
I don't eat much red meat but this recipe is sure tempting, I will let you know if it is a winner
I think i will be trying this on Monday evening…. sounds yummy…. and the ceasar salad looks great with it
I need a sharpe knife to get these beautiful stripes! I best put my name forward for the pink knife haha! Will defeinatly try this dish? Thanks x
Hey Chris, Do you have a published recipe book and if so I neeeeed to get hold of it, how?? I have a Lucian man who loves my cooking but need more ideas and yours are luuuush!
Hey Chris How is your exercise program going. Since you posted your daughters were making you go to the Gym, I have lost 4 inches in my waste and 30 lbs. Walking and eating well. What say you.
Tom
Jamaican cooking is a little different. This seems to be mainly EC type cooking…..but I always did prefer Trini curry
I tend to avoid steak at home because i've never got it right, usually really tough, but I've got a good feeling about this recipe. I'm going to try it when my family visits at the end of the month, better trial it first though. Can't wait. Thanks Chris.