Dairy Farmers of Canada

Skillet Steak with Rainbow Sweet Peppers

Our dietitians' favourite

This recipe is taken from the 2007 Milk Calendar. This is the Skillet Steak with Rainbow Sweet Peppers recipe.

  • Prep: 10 min
  • Cooking: 20 min - 25 min
Yields 4 servings
skillet steak with rainbow sweet peppers

Ingredients

  • Salt and pepper to taste
  • 1 lb (450 g) boneless beef sirloin or other grilling steak (about 3/4-inch/2 cm thick)
  • 1 tbsp (15 mL) butter
  • 2 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1/2 tsp (2 mL) dried thyme or dried rosemary
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tsp (10 mL) Worcestershire sauce

Preparation

Sprinkle steak with 1/4 tsp (1 mL) each salt and pepper. In a large skillet, melt butter over medium-high heat; brown steak on both sides, about 2 min per side. Transfer to plate.

Reduce heat to medium; add garlic, red, yellow and green peppers and thyme to skillet. Cook, stirring often, for about 5 min or until soft. Whisk flour into milk; whisk in mustard and Worcestershire sauce. Gradually stir milk mixture into skillet, scraping up any brown bits stuck to pan.

Simmer, stirring often, for about 5 min or until slightly thickened. Return steak and accumulated juices to pan, spooning sauce over steak. Simmer, turning steak once, for 5 to 10 min or until steak is desired doneness. Transfer steak to cutting board; let rest for 5 min. Season sauce to taste with salt and pepper. Slice steak thinly across the grain and serve with sauce.

Tips

Cooking Tip:Heat the pan well before adding the butter to brown the steak to prevent the steak from sticking and to get the best browning.

For the Adventurous:Use boneless rib steak, beef tenderloin medallions or veal chops or cutlets. Add 1 chopped hot pepper with bell peppers and 1/4 cup (60 mL) dry red wine before adding flour.

Healthy Eating Tip:This recipe is bursting with vitamin C; make sure you're topped up in cold season!

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Nutritional information

Per serving
Energy: 268 Calories
Protein: 29 g
Carbohydrate: 13 g
Fat: 11 g
Fibre: 1 g
Sodium: 399 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 139 mg
Niacin: 42 %
Vitamin B12: 123 %
Vitamin C: 131 %
Zinc: 63 %