1 1/4 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed 
Kosher salt 
2 tablespoons extra-virgin olive oil 
4 cloves garlic, smashed 
1 large onion, sliced 1/4 inch thick 
2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick 
4 jarred pepperoncini, drained and thinly sliced 
1 15-ounce can crushed tomatoes 
1/2 teaspoon dried oregano 
Pinch of red pepper flakes 
2 tablespoons chopped fresh parsley 
​Focaccia, for serving (optional)

1. Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate.
2. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes.
​3. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

Steak Pizzaiola

2 tablespoons unsalted butter 
3/4 pound sweet or hot Italian sausage, cut into chunks 
3/4 pound skinless, boneless chicken breasts, cut into chunks Kosher 
salt and freshly ground pepper 
1 tablespoon all-purpose flour 
1 small onion, chopped 
2 Italian green frying peppers, cut into 1-inch pieces 
3 cloves garlic, roughly chopped 
1/2 cup dry white wine 
3/4 cup low-sodium chicken broth 
1/4 cup roughly chopped fresh parsley 
​2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid 
​from the jar

1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
2. Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
3. Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

Chicken, Sausage & Peppers

quick & easy dinners

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20)
8 corn tortillas
8 sprigs cilantro for garnish
​2 limes, cut into wedges

1. Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
2. Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
3. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Chipotle Shrimp Tacos with Avocado Salsa Verde

Lakeside Meats