Charolais Steak and Pan Fried Potatoes with Bell Pepper

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Sometimes it’s hard to find a good quality steak of the correct thickness, even when I go to the butcher.  They either want to cut it too thick, like for a barbecue, or too thin, like you’re going to quickly blow torch it.  And really, those eye-rolling, exasperated “this American doesn’t know what she wants” looks are just invitations to go “postal” a la Americaine :D  One of the good things about Charolais, even if it’s overcooked a bit, it doesn’t dry out and turn into leather. Still.

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These steaks were not thick but large and 2 were enough for 4.

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Good thing I made a double batch of these potatoes because Brian and Tonio ate the first batch before lunch.

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Brian is not a fan of spinach but he really liked this dish of wilted spinach with lardons, shallots and cherry tomatoes.

Pan Fried Potatoes with Red Bell Pepper

1 large red bell pepper, diced

1 small onion, chopped

3 tbsp olive oil

1 lb potatoes, diced

Cook the onion and bell pepper in 1 tbsp of the oil until the bell pepper is crisp tender. Remove from the pan and set aside.  Wipe out the pan with a paper towel, add the remaining 2 tbsp of oil and fry the potatoes until brown and crispy.  Put the onion and bell pepper back into the skillet and cook for another minute, stirring.

 

 

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, side dish and tagged , , , , , , , . Bookmark the permalink.

27 Responses to Charolais Steak and Pan Fried Potatoes with Bell Pepper

  1. trixpin says:

    Great dish, and lovely photos. Your potatoes always look so tempting!!

  2. Mad Dog says:

    You are right about thickness – those look just right. I think I’d eat a whole one ;-)

  3. Conor Bofin says:

    I can see the spring in the light in this post. Excellent!

  4. Trish says:

    Is Charolais a popular breed in France? It’s funny that here in midwestville Angus promoted as the type of beef to eat. I have a friend who raises Charolais but strictly for show. His cattle are very valuable – I like to tease him that those are some expensive rib eyes! He just shudders.

    • Trish says:

      I don’t mean to misrepresent him – it isn’t a love for his cattle that makes him shudder- it’s the money he makes from them that makes him shudder at the thought of turning them into steak.

  5. That looks great and I love the wilted spinach too. A question for you Rosemary. When we were in France we saw a lovely cut of meat in the butchers called (I think) bavette. It looked, to me, like a beef version of a cut of pork we have here called Secreto Iberico – from between the loin and the ribs. It was marbled with fat and looked fatastic. Can you tell me anything about it as I might try to buy some when we next cross back through France to the UK? Thank you :)

  6. You should see the steaks we have in Spain. Large, but twice as thick too. I’m back there in May and now I can’t wait. Looking good, Rosemary!

  7. Michelle says:

    Great looking steak, Goldilocks. :)

  8. KhoaSinclair says:

    Delish! Salad looks especially amazing!

    http://www.khoasinclair.co

  9. Hell yeah. I think I’d better have steak for dinner!!

  10. TasteBuddy says:

    The potatoes look yummmm!! Thanks for sharing :)

  11. The fried potatoes and bell peppers are a great idea

  12. This makes us feel hungry ..

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