slow-cooked steak and peppers

 Perfect for cold weather, this one is savory and rich, and tastes like it took you all day to make. But only your slow cooker will be tired. This recipe is so easy I actually made it after dinner one night for the next day. Soak the juices up with brown rice or egg noodles, or use up leftover potatoes like I did with this recipe for cheesy-garlic mashers (it's my go-to recipe!). Stay warm and enjoy!

Slow-Cooked Steak and Peppers

• 1-1 1/2 pounds lean beef sirloin, fat trimmed and cut into 2 inch strips
• Garlic powder and pepper to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 3 garlic cloves, chopped
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 large bay leaf
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

1. Sprinkle strips of sirloin with garlic powder and pepper to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in garlic onion, green peppers, bay leaf, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on high for three to four hours, or on low for six to eight hours.

Craving beef? Check these lighter/healthy recipes out:

• Thai ginger-honey beef salad
• Beef and mushroom sloppy joes
• Not your mama's meatloaf
• Cowboy steak with coffee-ancho rub

cowboy steak with coffee and ancho rub

This Ellie Krieger recipe has been on my to-make list for quite some time. I've never made a coffee rub for beef, but I've heard so many great things. And I really have no excuse: I have a coffee grinder to ensure the most flavorful coffee-scented rub. So, finally, after nabbing an on-sale porterhouse (thus ensuring both a taste of filet AND N.Y. strip - two of my favorite cuts), I had my excuse. Plus it gave me the opportunity to use up the fresh veggies from my produce box, rounding out the meal with some simple roasted tomatoes and sauteed spinach. This is easy enough for a weeknight, folks. I'm living proof. Enjoy!

Cowboy Steak with Coffee and Ancho Rub

• 1 1/2 tsp. ancho chili or regular chili powder
• 1 1/2 tsp. finely ground coffee or espresso beans
• 1/2 tsp dark brown sugar
• 1/4 tsp. mustard powder
• 1/4 tsp. ground coriander (a little-known fact: coriander is the seed of the cilantro plant)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Optional: 1/4 tsp cayenne
• 1 to 1 1/4 lb. beef, such as a porterhouse steak

1. Combine chili through pepper(s) in a small bowl. Rub evenly into both sides of the steak. Allow to sit for 10-15 minutes before cooking.
2. Grill the steak to desired doneness. Allow it to sit for five minutes before cutting into it.

Roasted Romas with Parmesan and Basil

• Roma tomatoes, cleaned and quartered lengthwise
• Fresh-chopped garlic
• Olive oil
• Salt and pepper
• Parmesan
• Freshly julienned (thinly sliced) basil leaves

1. Preheat oven to 400.* Toss the tomato quarters with a little olive oil and a little fresh garlic. Season with salt and pepper.
2. Roast for 20 minutes, stirring every five to ten minutes, very gently.
3. Remove from oven and sprinkle with cheese and basil. Serve immediately.