Pepper Steak

This is my next submission in a series of recipes that I am making from the new cookbook Kitchen Sense, by Mitchell Davis. Check the first one, Cranberry Johnnycakes, which I made last weekend. Pepper Steak, according to Davis, is a sort of retro throwback recipe from the 1950's. Personally, I think it's a throwback to Mama San's Asian Buffet, which you can find in cities all over. But all of that is beside the point. The point is that this Pepper Steak is good food. It is very simple to make, takes about an hour or so to cook (lots of braising), but the taste was excellent. TheWife and I served it with parmesan risotto and cheese biscuits.

Ingredients
- 1/4 cup peanut or vegetable oil
- Three 1/2-inch thick shoulder or top round steaks (about 1.5 pounds)
- Kosher salt and black pepper
- 1 large onion, chopped
- 2-3 pounds cubanelle or Italian frying peppers, seeded and cut into 1/2-inch wide strips
- 2 teaspoon Worcestershire sauce

In a large skillet, preferably a cast iron or nonstick, heat the oil over high heat. Sason the steaks generously with salt and pepper. When the oil is quite hot, and the steaks and brown on both sides, for a total of 5 or 6 minutes. Remove the steak (reserving the pan), and slice the meat crosswise on the diagonal into 3/4-inch side strips. Cath any juice that runs off the steak.

Return the pan to medium-high heat. Add the onion and saute until translucent, about 5 minutes. Return the steak to the pan along with any juice and 2 or 3 tablesppoons of water, turn down the heat to very low, cover, and cook for 40 to 45 minutes, stirring regularly, until the meat is very brown and tender. If the pan goes dry, add another tablespoon or two of water. As you stir, scrape the bottom of the pan to revove any browned bits. Remove the cover, add the peppers and the Worcestershire sauce, stir to distribute the meat among the pppers, cover, and continue cooking for another 20 minutes or so, until the peppers have wilted and browned. Adjust the seasoning with salt and pepper, and serve.