4 oz steak of choice (ribeye, fillet, sirloin), preferably grass-fed cut into 1 inch squares
4 oz cauliflower florets (about 1/4 medium head) chopped
4 oz yellow onion (about 1 medium) chopped
1 red or yellow bell pepper sliced
1 tablespoon fresh basil
INSTRUCTIONS
Melt 1 oil in a large skillet over medium-high heat.
When pan is hot and a drop of water sizzles when added to the pan, add the chunks of steak.
Season steak cubes with salt and pepper. Sear on each side over medium high heat, then turn heat to low and cook to desired doneness.
Remove steak from the pan to a plate. Tent with foil to keep warm.
Turn heat to medium and add the second tablespoon of oil
Add cauliflower and cook for about 2 minutes, stirring occasionally. Add onion to the pan and cook until edges of the onion are just starting to brown, then stir in the peppers. Season with salt and pepper,
When peppers are crisp-tender and onions and cauliflower are tender and cooked through, stir in steak cubes and any liquid that has collected. Stir in parsley just before serving.
Taste and adjust seasoning with salt and freshly ground black pepper, if desired.
