Steak Broiled on Peppers and Onions


                                     The steak on the veggies before cooking                                           Ready to eat!

Serves: 2


2 red bell peppers, seeded and cut into thick rounds (if you use mini peppers, about 2-3 per steak, shown in photo)

2 yellow bell peppers, seeded and cut into thick rounds

1 large onion, cut into thick round slices

2 boneless rib-eye steaks, about 1 ½” thick

2 Tbsp Flying Olive Butter, Tuscan Herb, Chipotle, Harissa, Herbs de Provence, Milanese Gremolata, Mushroom and Sage, Rosemary, Garlic Extra Virgin Olive Oil, or a Combination of Choice

Steak seasonings of your choice

Chopped parsley, if desired, for garnish


Position one oven rack in the middle of the oven. Place the other rack on the highest level.

Preheat the broiler to high.

Cover a sheet pan with aluminum foil and place the pepper and onion slices on the pan. Brush each side of the steaks with the Flying Olive EVOO of Choice. Add the seasonings to each side as well. Place the steaks right on top of the veggies.

Place the sheet pan on the center oven rack and broil for 3-5 minutes until the surface of the steak begins to brown. Using tongs, carefully turn the steaks over.

Broil until the other side of the steaks are starting to get very brown, about 3-4 more minutes. If they don’t seem like they are browning, move the sheet pan to the highest rack and broil for an additional 1-2 minutes, checking to see how they are progressing every minute or two.

Remove the steak and let it sit for about 5-10 minutes, covered loosely with foil. When ready to serve, add the onions and peppers to each plate.

Inspired by a recipe in Ree Drummond’s new cookbook, The Pioneer Woman Cooks: Come and Get It. William Morrow, NY, 2017.

Submitted by Barb L.