Meals On Speed

I had freshly tenderized steak that I marinated in vinegar, salt and
pepper.

In a pan, I warmed up a little olive oil and tossed in three
chopped up sweet peppers in colours that reminded me of a pile of
leaves warmed by an autumn sun – red, yellow and orange.

Once the
peppers softened and borrowed the oil some of their flavours, I added
the steak, and cooked it on a slow and gradual heat. There was no rush.

While that simmered, I melted some ghee and added to it; crushed
garlic and a split green chili. Once the garlic rose up in ghosts, I
tossed in a punnet of mushrooms. I gave it all a good stir, added a
drop of water and closed the pot for the mushrooms to cook.

A few
minutes in, and I popped in cut peppadews. Once most of the water had
simmered away, I stirred in half a round of feta that had been
crumbled. Sprinkle with some oregano before serving.

I served the steak with chips, a lovely ready made pepper sauce from Woolworths, and the mushrooms as a complement.

Originally blogged here.