One-Pan Steak with Onions and Peppers

This one-pan dinner is easy to prepare and explodes with color and taste, making it ideal for a cozy weeknight gathering!

Tara

Prep Time 10

Cook Time 13

Total Time 23

Servings

Preheat oven to 400º F. Peel the red onion and cut it in half. Slice each half into thin pieces. Wash the green bell pepper and slice it the same way. Set both the onion and pepper aside.
Place the steaks on a clean plate, coat each side with the Montreal Steak seasoning, and massage the seasoning into the steaks with your fingers. Using a cast-iron skillet, heat 2 Tbsp of butter and heat until melted and hot but not burned. Add the seasoned steaks to the hot skillet and sear the meat on each side for 1-2 minutes.
Once the steaks are seared, place the sliced red onion and green bell pepper into the hot cast-iron skillet and place into the preheated oven to finish cooking the entire dish.
Generally, cook a one-inch thick steak at 400ºF for 18 minutes for a well-done steak, 10 minutes for a rare steak, 12 minutes for a medium-rare steak, 14 minutes for a medium-well steak, and 16 minutes for a medium-well steak.
Use a meat thermometer: Rare steak is 110–120°F, Medium rare is 120–130°F, Medium doneness is 130–140°F.
When the steak is cooked to your liking, remove it, place it on a clean plate, and wrap it tightly with foil to rest for ten minutes. If necessary, continue roasting the vegetables until they are tender enough to pierce with a fork, and you see some charred bits on the edges.
Once everything is perfectly heated, remove the skillet from the oven. Slice the resting steaks, place them back on the roasted vegetables, and garnish with fresh parsley.

Try using chicken breasts.
Use a meat thermometer:
- Rare steak is 110–120°F
- Medium rare is 120–130°F
- Medium doneness is 130–140°F.

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.