Make sure the cast-iron skillet is hot before adding the steaks so that they get a nicely browned crust on both sides. We like both red and orange peppers, though just one color will work.
2 teaspoons olive oil
1/4 cup sliced onion
2 garlic cloves, sliced
1 small red bell pepper, sliced
1 small orange bell pepper, sliced
1/4 cup dry white wine
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
2 teaspoons butter, softened
1 teaspoon finely chopped chipotle chile in adobo sauce
How to Make It
Heat a large skillet over medium-high heat. Add olive oil, and swirl to coat. Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks. Serve with bell pepper mixture.
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