Recipe by SHECOOKS2
"I was inspired to create this recipe after sampling the most delicious rib-eye steak at a local Mexican restaurant. My family is crazy for this dish! You can also bake this in the oven on low heat or even in a slow cooker."
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4 (10 ounce)
beef rib-eye steaks
red bell pepper, chopped
green bell pepper, chopped
I deviated from the recipe a little and boy was this good! I prepared this in more of a stir fry fashion, using beef tenderloin that I cut into strips and marinaded in the fajita seasoning and a little vegetable oil. I sauteed the peppers and onions first, using a pretty and colorful blend of green, red, orange and yellow. I then stir fried the beef tenderloin strips, deglazed the pan with a little water,and added the pepper mixture back in. At the last I added some chopped, fresh cilantro (sure loved that contribution of flavor!) and skipped the lime juice. I served this over a bed of rice. This was quick, easy and delicious--I had dinner on the table in about 20 minutes. I confess I don't think I would have liked this prepared as directed--it would have taken much longer, and I don't care for the idea of cooking a rib eye steak for 30 minutes to an hour. Stew meat, maybe--ribeye, not. Prepare this quickly by sauteeing a good cut of meat and there's no way you could be disappointed.
What a disasterous way to ruin a good ribeye. IF I make this again it will be with a cheaper cut of meat.
My husband & I both agreed that we prefer our steak grilled. This did have a good taste but next time I would grill the steaks and saute the vegetables seperately.
Delicious! I followed the recipe strictly as I do with any first-try, and it's a winner. Those who cry "dry" must have either cooked this on too high heat or had a bad cut of meat: the steak was incredibly tender and juicy. Very easy, too - while it simmered (I let it simmer 1 hour), I was able to get other things done and clean up the kitchen too!
Instead of searing the steaks in a pan, I popped them on the gas grill on high for about 3 or 4 minutes for each side. Then followed the rest of the instructions.
My husband inhaled this dish--easy to make and a huge success!
This recipe ruined the ribeye! The veggies were good. Next time I would just cook the veggies as described and grill chicken to make fajitas!
Everything was good with this recipe until I added the fajita seasoning. It made a pefectly good steak taste like a taco.
* Percent Daily Values are based on a 2,000 calorie diet.
Succulent Ribeye and Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 268
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