Pepper Steak, Louisiana Style

beans and

There is so much to say about this picture . . .

What are those foods? Organic sirloin tip steak, gravy from the meat juices, grilled onions, beet greens, roasted red peppers, red beans and rice. And that beautiful roll? That contains my new favorite add-in items for bread – pumpernickel meal and teff. Neither one really makes any taste difference, but the body is much improved. We use these buns mostly for panini sandwiches, and they really hold up under the pressing.

When I make these rolls, I also make a focaccia. We use that for other bread uses, like toast for breakfast, open-faced sandwiches, mega-quick pretend pizza, garlic dinner bread, bread sticks, toast for tomato/cheese/avocado bread, to dunk in oil and vinegar, or for just snacking on in the afternoon, with or without butter and honey, depending on length of time before dinner.

About judilyn

RV'er, foody, caregiver, knowledge seeker
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13 Responses to Pepper Steak, Louisiana Style

  1. gypsy97 says:

    You make me want to run out and buy a sirloin tip steak!


    • judilyn says:

      Recommended! But don’t cook it passed medium rare or it can get really tough. I cooked it all (1.6 pounds) as the leftover meat heats back up in a few seconds without getting any further cooked. We had some last night, and Gary stood over the pan with his plate, pondering a refill. Finally he decided that he was just wanting to eat more because it was so good, and not because he was still hungry. He decided he would wait until lunch time today and have the rest as an open-faced, hot roast beef sandwich. I’ll slow fry a big onion and roast some red pepper to go with it.

      Probably a good choice. ;->


  2. Looks great and healthy.
    Teff is such a great grain. I love the Ethiopian fermented bread (actually looks like a huge pancakes) made with it. It has such a unique flavor.


    • judilyn says:

      I read years ago that the word “teff” means “lost” because it is so tiny and can get lost so easily! Not sure if that is true. I was introduced to teff by Sheryl and Mel London, in their book “The Versatile Grain and the Elegant Bean” back in the early 90’s, so maybe that’s where I read about the meaning of the word. I keep a pound of it around to put into breads, just for fun. We tried it as a cooked cereal, but no go on that front.


  3. LFFL says:

    Lol. I love how everything arranged so neatly on the plate. 🙂


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