Roasted Red Pepper & Onion Steak With Balsamic Vinegar

Serving 2 people

75 min


  • balsamic vinegar 3 tablespoons balsamic vinegar (divided)
  • crushed red pepper 1-2 teaspoons crushed red pepper
  • garlic 2 teaspoons garlic, minced (divided)
  • ground pepper 1 teaspoon ground black pepper
  • herbes de provence 2 teaspoons herbes de provence
  • olive oil 1/2 cup olive oil
  • onion 1/2 medium onion, sliced thick
  • roasted red peppers 2 roasted red peppers, sliced
  • salt 1/2 teaspoon salt
  • steaks 2 steaks (of your preference)
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How to make it

  1. Whisk together oil, 1 tablespoons vinegar, herbes de provence, 1 teaspoon garlic and black pepper in shallow baking dish.
  2. Add steaks to marinade, and marinate for 1 to 1-1/2 hours.
  3. Remove salts from marinade and season both sides with salt.Preheat large stove top pan over high heat. Cook steak to desired done ness. I like steaks medium rare and cooked a 1" thick steak about 4 minutes on each side to achieve that. A thermometer is always the best way to know, medium rare is about 135 degrees. Once cooked to your liking, remove steaks from pan and set aside.Reduce heat to medium high and add onions to pan, cook for about 4 minutes. Then add remaining vinegar (2 tablespoons), garlic (1 teaspoon), roasted red peppers and crushed red pepper to pan. Cook for 1 to 2 minutes or until heated through.
  4. Serve steaks with Roasted Red Peppers, Onions and Balsamic sauce on top. Enjoy!