When I purchased leeks for this month's Eating the Alphabet, I wasn't sure what I was going to do with them. After I picked a recipe to post, I had extra leeks. This is one of the recipes that I made. Although I rarely cook with leeks, I put red pepper anywhere I can get away with it. The combination of leek and red peppers sounded good to me.
I had purchased some London Broil (round steak) on sale and wasn’t quite sure I what I wanted to do with it. None of the recipes I found appealed to me. Maybe because it has been so hot here the last few days, and I didn’t want to use the oven. I ended up putting together something that did sound good to me and could be done on the stove top.
I remembered a Season Salt mixture that Tiffany had posted over at Eat at Home. I adapted it and coated all my steak strips with the seasoning salt. This gave lots of flavor to the gravy.
I served this over mashed potatoes, but it could be served over noodles or rice. Hubby approved, and I will be making this again.
Steak Strips in Leek and Red Pepper Gravy
1 leek slice into 1/4-inch rings
2 T. olive oil, divided
2 t. Kosher salt
3/4 t. coarse ground pepper
1/4 t. paprika (smoked if you have it)
1/4 t. garlic powder
1/4 t. onion powder
3 or 4 turns of Spice Islands Chipotle Chili Seasonings Grinder
1 lb. thick cut round steak cut into 1x2x1/4-inch strips
1 (14 oz.) can beef broth or two cups water and 2 t. Better than Bouillon Beef Flavor Paste
half a medium size red pepper cut into short julienne strips
3 T. flour
1/3 c. water
Place leeks in a bowl of water and swish around to remove any grit and dirt. Pour water off. Rinse leeks again and drain. Place leeks in a clean dish towel and squeeze to dry. Heat 1 T. olive oil in a medium skillet. Cook leeks over medium heat until soft. Remove from skillet and set aside. Meanwhile combine salt, pepper, paprika, garlic and onion powder and chili seasonings in a medium size bowl. Mix well. Add beef strips and mix well. Make sure that all strips get some of the seasoning salt mix. Heat second T. of olive oil in same skillet that you cooked the leeks in. Add steak strips in a single layer and brown well on both sides. Remove steak strips to container with leeks as they brown adding more strips to skillet until all strips are browned. Return leeks and steak strips to skillet. Add broth and red pepper. Bring to a boil. Reduce heat, cover and cook 30 to 45 minutes, stirring occasionally. Mix flour with 1/3 c. water until well blended. Slowly add to skillet mixture, stirring constantly. Boil 2 to 3 minutes until mixture is thickened to gravy consistency. Serve over mashed potatoes, noodles, or rice. Makes 4 to 6 servings.
Linking to: Mop It Up Monday
Must Try Monday
Melt in Your Mouth Monday
Recipe Sharing Monday
Hunk of Meat Monday