strip steak with peppers & onions in red wine sauce
Our new kitchen on the upper west side is not perfect. It has perks: the dishwasher, the fantastic stainless steel appliances and black marble counters. It also has cons, the most significant of which is the fact that pretty much whenever you pan-fry anything with the remotest amount of gusto, the smoke alarm in the living room adjacent goes off. And off. And off. No amount of standing on chairs, fanning with cardboard, pressing the button, or removing the batteries can shut this thing up. I have a headache just thinking about it (or maybe that’s the meat sweats). So last night, when we made a boneless prime dry-aged ribeye for dinner, our time was pretty equally split between tending to the steak and tending to the screeching smoke detector. It was still good, and worth the effort, but when we went to cook the other of the two pieces of meat I’d bought today for lunch, I took the time to rig a complex fan system to prevent the same chaos from happening again.
It worked! And in the time saved in dealing with the smoke alarm, I made an absolutely fantastic side dish of red peppers, onions and carrots in red wine sauce. Whenever I make a vegetable side with steak, I have a terrible habit of ignoring it altogether. Other than sauteed portobellos (which my boyfriend doesn’t like), this was the first non-potato side to truly enhance my steak experience. We ate it with fresh-baked seven-grain bread and pinot noir. Hello, adult lunch.
Peppers & onions in red wine sauce:
- 1 raw red bell pepper, sliced
- 1 jar roasted red bell peppers, sliced
- 1 medium yellow sweet onion, sliced
- 1/2 cup baby carrots
- 2 cups red wine (this was 2007 Cherry Hill Winery Pinot Noir Papillon from Lot18, which I bought solely because of the puppy on the label)
- 3/4 cup marinara sauce (this was Trader Joe’s)
- 2 tbsp herbs de provence
- 2 tbsp olive oil
- plenty of sea salt to taste
- Saute sliced vegetables in the bottom of a stockpot with olive oil and herbs.
- When onions are golden and translucent, add red wine, marinara and sauce.
- Cook uncovered at least 10 minutes, then covered an additional 5-10 minutes.