Puerto Rican Steak and Peppers - California Ripe Olives
Savor Puerto Rican Steak and Peppers with California Black Ripe Olives for a flavorful, tender dish. Enjoy the perfect blend of beef, bell peppers, and olives.
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Cooking tools:
- Saute pan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Serving platter
Ingredients
- 1/3 cup olive oil
- 2 pounds top round beef or London broil, cut into thin 2-inch slices
- 1 pound yellow onion, sliced into 1/4-inch strips
- 1 tablespoon minced garlic
- 1/3 cup red wine vinegar
- 2 teaspoons Kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups California Black Ripe Olives, whole
- 6 ounces red bell pepper, sliced into 1/4-inch strips
- 6 ounces green bell pepper, sliced into 1/4-inch strips
- 6 ounces yellow bell pepper, sliced into 1/4-inch strips
- 2/3 cup beef stock
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