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30 minute cajun butter steak and peppers

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overhead photo of 30 Minute Cajun Butter Steak and Peppers with spoon in dish pulling up rice


  • 1 1/2 pounds cubed beef tenderloin or ribeye OR flank steak sliced against the gren
  • 2 tablespoons fresh thyme leaves, plus additional thyme for serving
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper, more or less to taste
  • kosher salt and black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 bell peppers, sliced
  • 4 tablespoons salted butter
  • 3 cloves garlic, minced or grated
  • juice from 1 lemon
  • 3 cups steamed rice, for serving
  • 1 avocado, sliced
  • fresh herbs such as basil, cilantro, and or mint


  1. 1. In a medium bowl, toss together the steak, thyme, paprika, chili powder, oregano, onion powder, cayenne, and a pinch each of salt and pepper. 
    2.  Heat 1 tablespoon oil in a large skillet over high heat. When the oil shimmers, add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove from skillet to a plate.
    3. Return the skillet to high heat and add the remaining oil. Add the steak and cook, undisturbed for 3-5 minutes. Stir and cook, undisturbed for another 3-5 minutes until the steak is taking on color. Add the butter and garlic, toss to coat and cook until the garlic is fragrant and caramelized, about 2-3 minutes. Remove from the heat and stir in the lemon juice.
    4. Serve the beef and peppers over rice. Top with avocado and fresh herbs. Enjoy!


*Beef tenderloin is going to be more tender, but if it's too pricey, flank steak works well too

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