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If you have a flank, skirt or pepper steak to prepare, give this Creole recipe a turn for large flavor on a pretty small budget. You can feed 4 hungry folks on this New Orleans-inspired take on steak, inspired by Austin Leslie. This is so good served with steamed medium-grain rice.

The unique combination of ingredients in this dish makes this an eye-opener and a palate-pleaser.

You may not have all the ingredients on hand, but, when you are having a couple of people over for a quiet evening, this will satifying dish will more than compensate for a trip to those special aisles at the store. Besides, the ingredients you do not have should become ingredients on your shelf or in your 'fridge because they will expand your culinary offering enormously.

Prep time:
Cook time:
Servings: 4 -6


Cost per serving $5.10 view details
  • 2 lbs of flank, pepper or skirt steak
  • 4 ripe tomatoes, peeled and sliced - seeds are fine
  • 3 Bell peppers (go for colors), seeds and ribs removed, sliced
  • 1 C chopped celery
  • 1 C mushrooms (your choice)
  • 5 garlic cloves, minced
  • 1 C stuffed green olives, drained & sliced in 2 or 3 pices (pimento stuffed is OK - jalapeno stuffed will elevate the dish)
  • 4 Tbs olive oil
  • 1 tsp dried oregano
  • 2 Tbs well-rinsed capers (I prefer the ones in salt - use what you can get)
  • 1 tsp garlic powder
  • salt and black pepper


  1. You can pound the steak a bit before you move on, if you want to 'tenderize' the cut - a 1/2" is a good thickness for this dish
  2. Lightly score the steak on both sides - the weight of your chef's knife should be enough pressure
  3. Make a rub of the garlic powder, oregano and 2 Tbs of the olive oil
  4. Thoughly massage the rub into the meat and set aside for 30 minutes
  5. Saute the Bell pepper and garlic in 2 Tbs of oil for 3 minutes
  6. Add the celery, capers, olives and tomato and cook over medium heat for 10 minutes
  7. Broil the steak for 5 minutes on each side
  8. Add the mushrooms to the skillet and salt and pepper to taste
  9. Slice the meat against the grain
  10. Plate the sliced meat and arrange the vegetables around it, drizzling the liquids over the meat
  11. Serve with rice
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Nutrition Facts

Amount Per Serving %DV
Serving Size 446g
Recipe makes 4 servings
Calories 567  
Calories from Fat 316 56%
Total Fat 35.33g 44%
Saturated Fat 9.36g 37%
Trans Fat 0.0g  
Cholesterol 79mg 26%
Sodium 665mg 28%
Potassium 1183mg 34%
Total Carbs 10.87g 3%
Dietary Fiber 4.1g 14%
Sugars 5.64g 4%
Protein 50.72g 81%


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