Sometimes you just need some comfort food. When the week is over and you finally have the chance to catch your breath, those good old recipes hit the spot. In my house, that means steak and vegetables. I know if I make steak, my whole house will get excited, so steak usually wins out for some weekend meal.
This weekend was a particularly overwhelming one, so I was excited to be able to make a meal for my family that would bring us all to the table and leave us all feeling content and satisfied.
I actually think my husband commented on the amazingness of steak before it was even on his plate. So on went the baseball game, out came the balls to play fetch with the puppies, on went the Disney Princess dress up outfit for my daughter and there I went into the kitchen and out came these veggie stuffed steak rolls with some leftover mashed potatoes that I turned into mashed potato pancakes because nothing goes better with steak (for me) than mashed potatoes.
Prep Time: 15 minutes
Cook time: 20 minutes
4 thinly cut skirt steaks
2 tblsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 bell pepper, seeded and diced
salt and pepper to taste
Preheat your oven to 350 degrees. Season your steak and pat dry, sprinkle salt and pepper to taste on each side of the steak.
Take your medium saute pan and heat the two tablespoons of olive oil over medium heat. Add in the onion and cook until translucent, around 3 to 4 minutes. Add in the garlic and cook until fragrant, around another minute. Add in the bell pepper and cook until tender, around 4 minutes. Place all the veggies in a bowl and put aside.
Lay each steak vertically and place a quarter of your onion and bell pepper mixture to one end of the steak. Roll the steak up and then place seam side down on in your sauce pan. Repeat for all of the steaks and then cook for 5 to 8 minutes or until cooked through to your likeness for steak. Serve and enjoy!