Sizzle Steak Recipe

Recipe for Sizzling Steak 

On the table in 10 minutes. Sizzle steak needs to be cooked quickly over high heat so that it seals, keeping it tender and juicy. On with the steak sizzler!

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Sizzle steak

All you need is a good piece of steak, along with onions and peppers, soy and some dried herbs.

Coat in a tiny amount of oil, soy sauce with a bit of seasoning, and a few chilli flakes and you have dinner ready in just a couple of minutes.

But of course, your pan needs to be HOT, really hot! This cast iron sizzle pan from Judge Cookware is perfect for creating sizzling meals or side dishes.

It can be taken straight to the table thanks to the included maple wood stand.

Sizzle and Serve range is suitable for all hob types and barbeques and is oven-safe up to 240°C

Sizzle steak ingredients

• ½ a tablespoon of vegetable oil

• a few twists of Schwartz Herb Fusion - any dried herbs with a little garlic powder will do

• a pinch of red chilli flakes

• 300g of rump steak - sliced into strips

• 1 medium onion - peeled and thinly sliced

• 1 green bell pepper - deseeded and thinly sliced

• a splash of soy sauce

• 1 spring onion (scallion) - sliced

Why you will love this recipe

Few ingredients - steak, peppers, onions and a few herbs

No fancy ingredients - everything can be bought in your local grocery store

Quick and easy to make - just serve with microwave packet rice for a speedy meal

How to slice steak

With any steak cut, you should always slice against the grain, which means against the direction that the muscle fibres run. This is true of all different cuts of meat.

So the grain refers to the direction that the muscle fibres are aligned, and it is important to slice against it so it is easier to chew - otherwise your steak will be tough and horrid.

To find the grain of the meat, just look closely at it to see what direction the muscle fibres go. Slice through the fibres rather than in between them.

Judge Cookware sizzle range

As well as this 26cm x 17cm Oval Sizzle Platter there are also 3 gratin dishes in the range and all at reasonable prices.

Also available in the Sizzle and Serve range

• 15cm Round Gratin Dish 

• 16 x 11cm Oval Gratin Dish 

• 20 x 14cm Oval Gratin Dish 

Cast iron is naturally non-stick (once it has been seasoned with oil) the cast iron surface is easily cleaned too.

Just leave to cool after use and then into nice hot sudsy water; rinse, thoroughly dry and wipe over with a little vegetable oil to store.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

sizzle steak, sizzling steak recipe, recipe for sizzling steak, peppers and onions, steak sizzler, 

main, dinner, meat

English

Yield: 2

Author: Jan Bennett

Sizzle Steak with Peppers and Onions

Schwartz Herb Fusion is a mixture of sea salt, black and green peppercorns, rosemary, thyme, chives, garlic granules, red pepper and bay leaves.

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

• ½ a tablespoon vegetable oil
• a few twists of Schwartz Herb Fusion - any dried herbs with a little garlic powder will do
• a pinch of red chilli flakes
• 300g of rump steak - sliced into strips
• 1 medium onion - peeled and thinly sliced
• 1 green bell pepper - deseeded and thinly sliced
• a splash of soy sauce
• 1 spring onion (scallion) - sliced

Instructions

1. Pour the vegetable oil onto a plate along with a few twists of herb fusion and chilli flakes then use the mixture to coat the onion, peppers and sliced steak.
2. Heat up your sizzle platter or heavy-based frying pan till nice and hot (the sizzle pan will start to smoke when it's ready to cook with).
3. Add the steak, onions and peppers to the sizzle platter and cook (everything will cook really quickly) turn everything in the pan at least twice.
4. Add a splash of soy sauce along with the spring onion.
5. Serve straight away while it's still sizzling.

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