By Waiting again. Amber is due Friday and the waiting is the same as it was for Earl Thomas — the cooking, the checking the phone, the inability to sit still. Made fried chicken Monday, soup beans Tuesday, pot roast Wednesday, biscuits and gravy Thursday. The kitchen is the only place I can be when the waiting is too much, the only room where my hands have a purpose and my mind can follow the purpose instead of following the fear, and the fear is small this time — not fear of something going wrong but fear of missing it, of being three hours away when the call comes.
Connie said Craig, Louisville is three hours. I said I know. She said you can't move to Louisville. I said I'm not moving, I'm thinking about driving down and parking at the hospital until the baby comes. She said that's insane. I said it's practical. She said it's the same thing. I did not drive to Louisville and park at the hospital. I cooked instead. I cooked everything in the refrigerator and some things from the freezer and by Thursday the kitchen was full of food and the refrigerator was full of containers and the waiting was not easier but the kitchen was productive, and productive is the next best thing to present.
The pot roast I made Wednesday was the one that felt most like waiting — low and slow, the kind of cooking where you check it and walk away and check it again, which is exactly what I was doing with my phone anyway. But if I’m being honest, the Tomato and Pepper Sirloin Steak was the one I kept coming back to in my head, because it moves fast on the stovetop and there’s always something to stir or turn or season, which is what I needed. When your hands are busy with a hot skillet and a good piece of beef, the three hours between home and Louisville feels a little shorter.
Tomato and Pepper Sirloin Steak
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 1 1/2 lbs sirloin steak, cut into 1/2-inch strips
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons Worcestershire sauce
- Fresh parsley, chopped, for garnish
Instructions
- Season the steak. Pat the sirloin strips dry with paper towels. Season with paprika, black pepper, and 1/2 teaspoon of the salt. Toss to coat evenly.
- Sear the beef. Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Add the steak strips in a single layer and sear for 2–3 minutes per side until browned. Work in batches if needed to avoid crowding. Remove steak from the pan and set aside.
- Saute the vegetables. Reduce heat to medium. Add the remaining tablespoon of olive oil to the same pan. Add the onion and bell peppers and cook, stirring occasionally, for 5–6 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
- Build the sauce. Add the diced tomatoes (with their juices), Worcestershire sauce, oregano, red pepper flakes if using, and the remaining 1/4 teaspoon salt. Stir to combine and bring to a gentle simmer. Cook for 4–5 minutes until the sauce reduces slightly.
- Finish together. Return the seared steak strips to the skillet. Stir everything together and simmer for 3–4 more minutes until the steak is cooked through and coated in the sauce.
- Serve. Garnish with fresh parsley. Serve over rice, egg noodles, or with crusty bread to soak up the sauce.
Nutrition (per serving)
Calories: 340 | Protein: 38g | Fat: 14g | Carbs: 12g | Fiber: 3g | Sodium: 620mg