104. Pepper Steak with Baked Sweet Potato and Steamed Asparagus


Pepper steak is a flavorful dish popular in Kenyan urban homes and restaurants, often served with chips, rice, or vegetables. This version pairs juicy steak seasoned with cracked pepper and spices with soft baked sweet potatoes and a healthy side of steamed asparagus. It’s a vibrant, well-balanced plate that’s perfect for lunch or dinner.


Ingredients

For the pepper steak

  • 2 beef steaks (sirloin, ribeye, or fillet)
  • 1 tablespoon oil (for pan or grill)
  • 1 tablespoon butter (for pan-searing only)
  • 2 cloves garlic, minced
  • 1 teaspoon crushed black pepper or coarse-ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • Juice of half a lemon

For the baked sweet potatoes

  • 2 medium sweet potatoes (orange or yellow-flesh)
  • 1 tablespoon oil or butter
  • Pinch of salt and black pepper
  • Cinnamon or chili flakes (optional)

For the steamed asparagus

  • 1 bunch fresh asparagus, trimmed
  • Salt to taste
  • 1 teaspoon olive oil or butter
  • Lemon wedges for serving (optional)

For caramelized onions
  • 2 large onions (red or yellow), thinly sliced
  • 1 tablespoon cooking oil or butter (or both)
  • 1 teaspoon sugar (optional, helps enhance sweetness)
  • Pinch of salt
  • Splash of water (optional, if onions begin to stick)

Method

Prepare the sweet potatoes

  1. Preheat oven to 200°C (390°F).
  2. Wash and scrub the sweet potatoes. 
  3. Place the sweet potatoes (covering is optional) on a baking tray, drizzle with oil or butter, and sprinkle with salt and pepper.
  4. Bake for 35–45 minutes or until cooked.
  5. Pat the steaks dry. Rub both sides with lemon juice, garlic, salt, pepper, and paprika. Let them sit at room temperature for 15 to 30 minutes.

Pan-Seared Pepper Steak

  1. Heat a pan over medium-high heat. Add a bit of oil.
  2. Place the steak in the pan and sear 3–4 minutes on each side, depending on thickness.
  3. Add butter in the last minute and baste the steak with it.
  4. Remove from the pan and let rest for 5 minutes before slicing.

Caramelized onions
  1. Peel and slice the onions into thin strips.
  2. Heat oil or butter in a pan over low to medium-low heat.
  3. Add the onions and stir to coat them evenly in the oil or butter.
  4. Let the onions cook slowly, stirring every few minutes. After about 10 minutes, sprinkle in the salt and sugar.
  5. Continue cooking for 20 to 30 minutes. Stir occasionally and reduce the heat if the onions begin to burn.
  6. If the pan gets too dry or the onions begin to stick, add a tablespoon of water to loosen them.
  7. Once the onions are deep golden brown, soft, and sweet, remove them from the heat.
  8. Serve warm.

Steamed Asparagus
  1. Bring a small pot of water to a boil or use a steamer.
  2. Add trimmed asparagus and steam for 3–5 minutes until bright green and tender-crisp.
  3. Drain and toss with butter or olive oil and a pinch of salt. Set aside.

Plate the steak with a side of baked sweet potato and steamed asparagus.

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