Sizzling Beef with Charred Veggie Sauce
Thinly sliced beef seared with onions and garlic, then finished with a bright, smoky sauce made from blistered tomatoes and green peppers. Fast, flavorful, and pure comfort food.
Equipment
- 1 | Cast-iron skillet | large
- 1 | Griddle or dry skillet | for charring
- 1 | Blender |
- 1 Tongs
- 1 | Spoon | for basting
Ingredients
- 1.5 | lb | beef | thinly sliced
- 1 | | large onion | sliced
- 4 | | garlic cloves |
- 4 | | medium tomatoes |
- 6 | | green peppers |
- 2 | tbsp | oil |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
Instructions
- Char whole tomatoes and green peppers on a hot griddle until blistered and softened.
- Transfer charred vegetables to a blender and blend into a slightly chunky sauce.
- Season thinly sliced beef with salt and black pepper.
- Heat oil in a large cast-iron skillet over medium-high heat.
- Add beef, sliced onion, and garlic cloves; sear without moving for one minute.
- Spoon pan juices over the beef and turn once to finish cooking.
- Remove beef and aromatics from the pan and rest two minutes.
- Spoon the warm charred veggie sauce over the sizzling beef and serve.
- Tip: Char the vegetables thoroughly for the deepest smoky flavor in the sauce.
Notes
Store leftover beef and sauce separately in airtight containers for up to 3 days.
Reheat gently in a skillet to keep the beef tender.
Remove seeds from the green peppers before blending for milder heat.
The sauce freezes well for up to 1 month.
Reheat gently in a skillet to keep the beef tender.
Remove seeds from the green peppers before blending for milder heat.
The sauce freezes well for up to 1 month.