peppered-steak-and-rice
- 2 packages Skirt Steak
- 1 1/2 cup White Rice
- 2 Bell Peppers
- 1 cup Brown Gravy
- ground black pepper
- Seasoning Salt
- 2 tsp Butter
How to Make It
- I used regular long grain white rice, so I started that first. (If you're using minute rice you can make it last.) But combine rice, butter, and salt in a pot and bring to a boil. Then remove from heat. (Hopefully you know how to make rice by now)
- Put 1 teaspoon of butter in a skillet and watch it melt
- Pop the skirt steak in the skillet. One at a time unless you have a big enough skillet to cook both. Season the steak with ground black pepper.
- Cut the Bell Peppers into strips. I used 3 peppers of different colors for aesthetic reasons. Don't get distracted and forget about your steak lol.
- Whether you got pre-made canned brown gravy or powdered gravy. Get it bubbling and toss the peppers in it and let it simmer to soften the peppers up.
- When the steak is all browned. Remove it from the skillet and cut it into strips. Whatever size you prefer.
- Toss the steak strips into the the simmering gravy and let it continue to simmer. This will cook the gravy flavor into the meat.
- By the time the peppers are soft, the rice should be done.
- Put a scoop of the rice into a bowl, or on a plate. Top it with the gravy/steak/pepper mix and serve. Be careful, the gravy will be really really hot.
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