Succulent Ribeye and Peppers Good Recipes
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| Succulent Ribeye and Peppers |
"I become stimulated to create this recipe after sampling the most delicious rib-eye steak at a local Mexican eating place. My family is loopy for this dish! You also can bake this in the oven on low heat or maybe in a gradual cooker."
Ingredients :
- 1 tablespoon vegetable oil
- 4 (10 ounce) red meat rib-eye steaks
- 1 red bell pepper, chopped
- 1 inexperienced bell pepper, chopped
- 1 onion, sliced
- four cloves garlic, minced
- 3 tablespoons fajita seasoning
- 1 lime, juiced
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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- Heat the oil in a large skillet over excessive warmth. Sear the steaks on both facets and set aside. In the same skillet over medium warmness, saute the red bell pepper, inexperienced bell pepper, onion and garlic for five minutes, or to desired tenderness.
- Sprinkle the steaks with the fajita seasoning and region them back within the skillet. Squeeze the lime juice over the steaks and bell peppers, lessen warmth to low, cover and simmer for half-hour to one hour, turning steaks over every so often. (Note: The longer it simmers, the more gentle the meat gets.)
Notes :
- Reynolds® Aluminum foil can be used to preserve food moist, cook it lightly, and make easy-up easier.
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