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Thread: Wild West Steak

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    Default Wild West Steak

    Wild West Steak

    1 1/2 tsp canola oil, divided
    1/2 Spanish onion, cut in half, lengthwise & thinly sliced
    1/2 red bell pepper, cored, seeded, cut into thin strips
    1 tbsp. coarse grained mustard
    Salt/pepper to taste
    2 (4-oz.) beef tenderloin steaks, about 1-in. thick, trimmed of fat

    Prepare charcoal fire or gas grill.

    Heat 1 tsp. of oil in large nonstick skillet over med. heat. Add onions and cook, stirring, for 5 minutes.

    Add red peppers, cook 'til onions are golden, about 10 min. more. (If the mixture becomes too dry, add 1-2 tbsp. water.)

    In a small bowl, whisk mustard with 1/4 cup water. Add to onion mixture; cook 'til most of liquid has evaporated, about 2 minutes. Season with salt and pepper and keep warm.


    Brush steaks lightly with remaining oil; season to taste with salt and a generous grinding of black pepper.

    Grill steaks to desired doneness, about 3 min. per side for med-rare.

    Serve with the onion/pepper mixture.

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