The red peppers are here in abundance this week, so there will be a lot of them on our table. There was just enough rib eye steak meat left over for a low-meat dinner, so I supplemented the protein content with some cheese and bacon on the potatoes.
Hiding underneath the broccoli is a Pasilla pepper that added some sparkle to this dish.
This is one of our famous “no-microwave” dinner reheats. Since everything except the Pasilla and red peppers was already cooked, this meal went together in a flash.
Since it takes almost no time at all to reheat steak, and just a few too many seconds, and the juiciness is gone, I opted to get everything completed, and then put the steak into a separate container. Covering the frying pan for just a couple of minutes brought the steak to just slightly over room temperature, which was perfect!
At the end of the meal, there was still a bit of the meat leftover, so the next day’s lunch was a generous tostada. Not enough for two, but sufficient for one really nice lunch with all of the accompaniments. I had leftover pizza! ;->
NB: This post is partially an experiment. I am producing and publishing it entirely from my iPad.