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. Since they’re going to be baked slow and slow you can use tougher cuts.
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.
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Michelle De La Cerda says
These steaks look amazing, not only that but they look so easy to make! I love that part.
Sabrina says
I love all the vegetables stacked on top here! This looks delicious!
Holly @ 3 Yummy Tummies says
I love how easy this looks…I can see how the aromas would be out of this world with all the wonderful flavors going on!
Michelle | A Latte Food says
Oh yum, these look amazing! Those peppers on top look so good!
Stephanie says
I make this at least three times a year and it is my go to recipe when I have an abundance of peppers in my garden near the end of the season. It’s very delicious and enjoyed by my picky household.
Kimberly @ The Daring Gourmet says
Thanks, Stephanie! I envy your abundance of peppers, they don’t do so well here in western WA. We’ve got plenty of kale, zucchini, beets and potatoes, but the tomato and pepper harvest is usually pretty sad ;) Thanks so much for the feedback and I’m so glad you’ve been enjoying these steaks!
Nancy says
what kind of steak was used in this recipe?
Kimberly @ The Daring Gourmet says
Hi Nancy, the ones in the pictures are flat iron steaks (aka top blade steaks).
Pat says
Hi looks very nice. Can I substitute the Worcestershire with other sauce.? I’m allergic to soy 🙄
Thx
Pat
Kimberly @ The Daring Gourmet says
Hi Pat, yes, you can simply omit it.
Laura Malzahn says
This recipe is a keeper… Even my husband who says he hates ketchup went back for seconds. I had every thing I needed on hand, lol no need to pilfer an ingredient from my favorite restaurant.
Kimberly @ The Daring Gourmet says
Fantastic, Laura, I’m so glad you both enjoyed it, thank you!
Kim says
I’ve been meaning to try to recipe for a while and just got around to it this past weekend – i made it with strip steaks that were on sale and a side of rice pilaf. So flavorful and you were right about the aroma. When the weather cools down here in Pittsburgh (NOT rushing it BTW) i may try this recipe in a dutch oven – take the lid off for the last half hour. Thank you!
Kimberly @ The Daring Gourmet says
I’m so glad, Kim, thank you! I love how simple yet incredibly flavorful this recipe is. I’m sure the Dutch oven method will work like a charm. Enjoy the rest of your summer!
Jenn says
I am dying to try this recipe. I was wondering, I only have a London broil on hand, do you think that will work?
Kimberly @ The Daring Gourmet says
Hi Jenn, yes that will work – happy cooking!
faye polci says
This was delishous!!! Its a keeper…
Kimberly @ The Daring Gourmet says
Thanks so much, Faye!
Vicky Thomas says
Just made this – flavors were fantastic! Thank you!
Kimberly @ The Daring Gourmet says
Awesome, Vicky, thanks so much!
David says
I followed the recipe and ended up with a pan full of water and boiled New York strips………..?????