This is the recipe that had my husband’s work staff clamoring at his office door because of the aroma flooding the clinic at lunchtime.
It’s always rewarding when you can prepare a meal that smells amazing, tastes as good as it smells, and is visually appealing. Because you don’t always get all three, you know? Sometimes a dish can smell great but be a letdown when you taste it, or it can taste absolutely amazing but look less than appetizing. These Spanish Steaks have it all: Flavor, Aroma, Looks. And while they may not look terribly fancy, the bright and vibrant colors give these steaks a lovely visual, feel-good appeal.
And there’s something else special about this dish: I got this recipe from my mom who’s been making it ever since I can remember. I can still remember as a little girl coming home to the most wonderful aroma filling our home. These Spanish Steaks have always been a family favorite. My mom uses strictly green bell peppers, because it’s really the green peppers that contribute the most depth of flavor to this dish. I’ve made just one alteration to brighten up the dish and make it look even prettier, and that is to include a variety of bell peppers for color.
This dish is incredibly simply to make with absolutely phenomenal results. I can virtually guarantee you’re going to love it!
But a word of warning: These are so aromatic – be prepared to have your neighbors at your doorstep pleading for a dinner invite!
Let’s get started!
Use any steaks you like. Today we’re using these luscious Patio Steaks, marbled for ultimate flavor, and already come portioned out in a pack of six.
Lay them in a baking dish and sprinkle with salt and freshly ground black pepper.
Now we’re going to layer them with this beautiful, colorful array of fresh produce.
Slice everything into rings and mince the garlic.
And now the layering act begins! Sprinkle the minced garlic over the steaks.
Add the onion rings.
Add the bell peppers.
Add the lemons.
Combine the sauce ingredients in a bowl.
Now it’s time to drizzle on sauce!
Slather the sauce over everything. Cover the baking dish with aluminum foil and bake in an oven preheated to 325 degrees for an hour (depending on the thickness of the steaks), then remove the foil, increase the temperature to 375 degrees and bake for another 30 minutes or so until the edges of some of the vegetables are just beginning to brown.
If you leave the home while these are cooking and then walk back in, you won’t be able to keep from salivating from the wonderful aroma!
And don’t forget to PIN this!
- 6 (6-8 ounce) steaks
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 large yellow onion, sliced into ¼ inch thick rings
- 1 of each: Large green, red, orange, and yellow bell pepper, washed, cored and sliced into ¼ inch thick rings
- 1 large lemon, washed and sliced into ¼ inch thick rings
- For the Sauce:
- 1½ cups ketchup (paleo: use sugar free)
- 3 teaspoons Worcestershire sauce
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons water
- Preheat the oven to 325 degrees F.
- Place the steaks in a 9x13 inch casserole dish and sprinkle with salt and freshly ground black pepper. Sprinkle the minced garlic over the steaks.
- Layer the sliced onions, peppers and lemons over the steaks.
- Combine the sauce ingredients in a small bowl. Slather the sauce over everything. Cover the casserole dish with aluminum foil.
- Bake for 1 hour then remove the foil, increase the temperature to 375 degrees and bake for another 30 minutes until the edges of some of the vegetables are just starting to brown. (Adjust baking time according to thickness of steaks and desired doneness).
- Serve with mashed potatoes or rice.
This post is sponsored by Zaycon Foods, a business I have supported for years. As always all opinions are entirely my own.