Recipe of Ribeye Di Black Angus

Succulent Ribeye And Peppers

We recommend roasting it whole and standing on its ribs to let the generous amounts of marbling soak into the meat.

Recipe Summary Succulent Ribeye And Peppers

I was inspired to create this recipe after sampling the most delicious rib-eye steak at a local Mexican restaurant. My family is crazy for this dish! You can also bake this in the oven on low heat or even in a slow cooker.

Ingredients | Ribeye Di Black Angus

1 tablespoon vegetable oil

4 (10 ounce) beef rib-eye steaks

1 red bell pepper, chopped

1 green bell pepper, chopped

1 onion, sliced

4 cloves garlic, minced

3 tablespoons fajita seasoning

1 lime, juiced

Directions

Heat the oil in a large skillet over high heat. Sear the steaks on both sides and set aside. In the same skillet over medium heat, saute the red bell pepper, green bell pepper, onion and garlic for 5 minutes, or to desired tenderness.

Sprinkle the steaks with the fajita seasoning and place them back in the skillet. Squeeze the lime juice over the steaks and bell peppers, reduce heat to low, cover and simmer for 30 minutes to 1 hour, turning steaks over occasionally. (Note: The longer it simmers, the more tender the meat gets.)

Info | Ribeye Di Black Angus

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Succulent Ribeye And Peppers

World Cuisine Recipes, Latin American, Mexican,