Sizzling Steak with Peppers Onions and Chilli - Judge Sizzle and Serve

Steak needs to be cooked quickly over high heat so that it seals, keeping it tender and juicy. All you need is a good piece of steak, sliced along with onions and peppers.

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, and this cast iron sizzle platter from Judge Cookware is perfect for creating sizzling meals or side dishes that can be taken straight to the table thanks to the maple wood stand that's included.

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

Sizzling Steak with Peppers Onions and Chilli

Serves 2
Ingredients:
1/2 a tablespoon vegetable oil
a few twists of Schwartz Herb Fusion but 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 - sliced

Method:

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.

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).

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.

Add a splash of soy sauce along with the spring onion.

Serve straight away while it's still sizzling.

More about the Judge Sizzle Range:

As well as this 26cm x 17cm Oval Sizzle Platter (£17.00) there are also 3 gratin dishes in the range and all at good prices starting at £13.00  

Also available in the Sizzle and Serve range

15cm Round Gratin Dish £13.00
16 x 11cm Oval Gratin Dish £15.00
 20 x 14cm Oval Gratin Dish £17.00

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.

Yield: 2Author: Jan Bennett

Sizzling Steak with Peppers Onions and Chilli

Schwartz Herb Fusion is part of their Grill Mates range and comes in a grinder containing a mixture of sea salt, black and green peppercorns, rosemary, thyme, chives, garlic granules, red pepper and bay leaves.

prep time: 5 minscook time: 5 minstotal time: 10 mins

ingredients:

1/2 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 - sliced 

instructions

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.

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). 

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. 

Add a splash of soy sauce along with the spring onion. 

Serve straight away while it's still sizzling. 

Created using The Recipes Generator

To find out more and for your nearest stockist, pop over to Judge Cookware.
Many thanks to Judge Cookware and PBM Marketing for sending me the oval sizzle platter.
Disclaimer; All thoughts and opinions are my own.  I was not required to write a positive review.