Saturday, March 18, 2017

Peppered Steak and Rice

  • 2 packages Skirt Steak
  • 1 1/2 cup White Rice
  • 2 Bell Peppers
  • 1 cup Brown Gravy
  • ground black pepper
  • Seasoning Salt
  • 2 tsp Butter

How to Make It

  • I used regular long grain white rice, so I started that first. (If you're using minute rice you can make it last.) But combine rice, butter, and salt in a pot and bring to a boil. Then remove from heat. (Hopefully you know how to make rice by now)
  • Put 1 teaspoon of butter in a skillet and watch it melt
  • Pop the skirt steak in the skillet. One at a time unless you have a big enough skillet to cook both. Season the steak with ground black pepper.
  • Cut the Bell Peppers into strips. I used 3 peppers of different colors for aesthetic reasons. Don't get distracted and forget about your steak lol.
  • Whether you got pre-made canned brown gravy or powdered gravy. Get it bubbling and toss the peppers in it and let it simmer to soften the peppers up.
  • When the steak is all browned. Remove it from the skillet and cut it into strips. Whatever size you prefer.
  • Toss the steak strips into the the simmering gravy and let it continue to simmer. This will cook the gravy flavor into the meat.
  • By the time the peppers are soft, the rice should be done.
  • Put a scoop of the rice into a bowl, or on a plate. Top it with the gravy/steak/pepper mix and serve. Be careful, the gravy will be really really hot.

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