Striploin Steak with Balsamic Bell Peppers.

  • 2 cloves
    garlic
  • 2
    red bell peppers
  • 1 medium
    red onion
  • 1 ½ lb
    striploin (New York strip) steak
  • 2
    yellow bell peppers
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 red bell peppers
    2 yellow bell peppers
  • 2
    Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Cut the quarters lengthwise into ¼-inch-thick strips. Transfer to a large bowl.
  • 3
    Trim off and discard the ends of the onion and remove the outer layer; cut lengthwise into ¼-inch-thick wedges. Add to the bowl with the bell peppers.
    1 medium red onion
  • 4
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the peppers and onion.
    2 cloves garlic
  • 5
    Preheat a skillet over medium-high heat.
  • 6
    While the skillet heats up, pat the steak dry with paper towels and place on a plate. Season with salt and pepper on both sides.
    1 ½ lb striploin (New York strip) steak
    1 tsp salt
    ½ tsp black pepper
  • 7
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 8
    Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.
  • 9
    Once the steak has been transferred, reduce the heat to medium and add more coconut oil to the skillet.
    1 tbsp virgin coconut oil
  • 10
    Add the peppers, onion, and garlic to the skillet and season with salt and pepper. Cook, stirring occasionally, until the peppers are just tender and lightly browned, 3 to 5 minutes. Once done, remove from the heat.
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    Drizzle the peppers with balsamic vinegar and toss to coat.
    2 tbsp balsamic vinegar
  • 12
    To serve, divide the steak and bell peppers between plates.