Smothered Steak with Onions and Peppers

Juiciest, most amazing steak ever! And it's entirely smothered in onions, peppers, and a rich, silky sauce. No roux. No fancy techniques. Just simple ingredients done right. You're gonna dig this one.

And talk about easy! The steak is seared in the pan; then the onions and peppers join the revelry; then the sauce is made; and steak returns to finish. You need ONE pan and a handful of ingredients and this incredible, crowd-pleasing meal can be yours.

About the steak: Truth is, you can use any steak you want (or already have). I chose boneless chuck steak (also called chuck eye steak) for its subtle marbling and juicy, beefy flavor. Known as the Poor Man's Ribeye, chuck steak is an excellent, affordable, ultra-meaty cut of beef. It's got enough marbling so you can grill it, and it's equally fabulous when braised and smothered in vegetables and broth (like here).

If you choose chuck steak, here's a quick primer: While they come from the same area of the cow, chuck ROAST and chuck STEAK are different cuts of meat. Chuck roast is shoulder meat and it's cut cylindrical or oblong in shape. The grain runs in the same direction as the long side of the cut, it's a tougher cut of meat, and the roast often includes part of the shoulder blade bone. Chuck steak is a continuation of the ribeye into the shoulder, therefore it has the same great flavor as the ribeye and is almost as tender. Also referred to as a “Delmonico” steak, it's great grilled, pan-broiled, and seared-then-braised (as we're doing here). Chuck roast needs to cook a LOT longer to tenderize.

That said, use any steak you want here. Because the meat is seared and then braised, you're guaranteed a tender finish every time. I chose one, 1.5-pound chuck steak, but you can choose individual steaks too. Whatever you choose, make sure you bring the steaks to room temperature before cooking. To do that, pull the steak(s) from the fridge 30 minutes before cooking.

Smothered Steak with Onions and Peppers
If you have a cast iron skillet, use it here! 

1 1/2-2 pound chuck steak/boneless chuck steak/chuck eye steak, room temperature, or any steak(s) of choice
Salt and freshly ground black pepper
Minced garlic or garlic powder for seasoning the steak (about 1 teaspoon)
2 tablespoons olive oil
1/2 cup thinly sliced onion (white, yellow or red onion)
1 each red and green bell pepper, seeded and sliced
2 tablespoons all-purpose flour
1 1/2 cups beef stock or beef broth
2 tablespoons chopped fresh parsley for serving

Preheat the oven to 400 degrees.
Season both sides of steak with salt, pepper and minced garlic.
Heat the oil in a large, ovenproof skillet over medium-high heat. Make sure the oil is hot before adding the steak. Add the steak to the hot pan and cook for 2 to 3 minutes per side, until a nice brown crust forms. Using tongs, transfer the steak to a plate and set aside.
Add the onion and bell pepper to the skillet and cook for 3 to 5 minutes, until soft. Add the flour and stir to coat. Add the beef stock and bring to a simmer. Simmer for 1 to 2 minutes, until the sauce thickens, stirring frequently.
Return the steak to the pan with any accumulated juices from the plate. Cover the steaks with the sauce, onions and peppers. Cover the pan with a lid or foil, transfer it to the oven and roast for 5 to 6 minutes, until the steak is medium-rare, or longer for more fully cooked meat.
Remove the pan from the oven, top the steak with parsley and serve.
Serves 4-6