Argentine Leftover Steak Skillet with Chimichurri Flavors

• •1 lb Leftover cooked steak (sliced thinly against the grain)
• •2 tbsp Olive oil
• •1 piece Red bell pepper (cored, seeded, and thinly sliced)
• •1 piece Green bell pepper (cored, seeded, and thinly sliced)
• •1 piece Yellow onion (peeled and thinly sliced)
• •3 cloves Garlic (minced)
• •1 cup Fresh parsley (chopped)
• •1 tbsp Fresh oregano (chopped)
• •2 tbsp Red wine vinegar
• •1 tsp Crushed red pepper flakes (or to taste)
• •1 tsp Smoked paprika
• •1 tsp Salt (or to taste)
• •1 tsp Black pepper (or to taste)
• •1 cup Beef broth

Instructions

1. 1

   Heat olive oil in a large skillet or cast-iron pan over medium-high heat.

2. 2

   Add sliced red and green bell peppers and yellow onion to the skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.

3. 3

   Add minced garlic, chopped parsley, chopped oregano, crushed red pepper flakes, and smoked paprika to the skillet. Cook for another 1-2 minutes until fragrant.

4. 4

   Stir in the sliced leftover steak, beef broth, and red wine vinegar. Season with salt and black pepper. Cook for 3-5 minutes, just until the steak is heated through and the sauce has slightly reduced.

5. 5

   Taste and adjust seasoning if necessary. Serve immediately.

Chef's Tips

• 💡Serve this skillet over rice, with crusty bread for soaking up the juices, or alongside a simple green salad.
• 💡For an extra kick, add a pinch more red pepper flakes or a dash of your favorite hot sauce.
• 💡Ensure your leftover steak is sliced thinly against the grain for maximum tenderness, especially when reheating.