Steak Pizzaiola with Onions, Red and Green Peppers and Olive Oil

• 3 tablespoons olive oil
• 1 hangar steak, approximately 1 pound
• Salt and pepper
• 1 onion, thinly sliced
• 1 red pepper, julienned
• 1 green pepper, julienned
• 2 cloves garlic, smashed
• 2 Cubanelle peppers, 1 julienned and 1 sliced into rings
• 1 cup brandy
• Roasted Potatoes, recipe follows
• 2 tablespoons olive oil
• 2 pounds fingerling potatoes, parboiled
• Salt and pepper

1. In a large saute pan over medium-high heat, heat 2 tablespoons olive oil.
2. Season the steak with salt and pepper and add to the pan.
3. Sear on both sides, about 4 minutes per side.
4. Add the onion, red and green peppers, garlic, and Cubanelle peppers and saute until vegetables are soft.
5. Remove steak from pan and let rest for 3 to 4 minutes.
6. Add the brandy and light, cooking until flames die down.
7. Top steak with hot pepper mixture and serve immediately.
8. Serve with Roasted potatoes.
9. Heat the oil in a large skillet.
10. Add the potatoes, season the potatoes with salt and pepper.
11. Toss to coat.
12. Cook, stirring occasionally, until potatoes are cooked.

olive oil, hangar, salt, onion, red pepper, green pepper, garlic, peppers, brandy, potatoes, olive oil, fingerling potatoes, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/steak-pizzaiola-with-onions-red-and-green-peppers-and-olive-oil-recipe.html (may not work)