Southwest Steak & Pepper Bites

I hope everyone had a fantastic weekend!  Lately the days have been in the mid 80’s, but this weekend we had highs barely peaking into the 60’s. When I opened the door for Mojo on Saturday morning, we both immediately ran back inside.  I checked my phone and it said it was 38 degrees!  That is the arctic tundra for this Florida girl.  I put on 4 layers of clothes and didn’t go back outside until noon.

Today is my birthday and we celebrated over the weekend by going to one of our favorite brunch spots for their ridiculous bloody mary bar.  The bar has every kind of spice, olive, pickle and hot sauce you can think of.  They also have crab legs and bacon you can put in your glass.  Next time I am going to ask for mine with no ice because it honestly just gets in the way… We spent the afternoon wandering around town and going on a quick hike.  The day was filled with so many laughs and wonderful conversation.  It was the perfect laid back birthday weekend.

Now it’s recipe time!


Start by taking the steak out of the fridge and letting it sit for 10 minutes on your fullsizerender-17counter. Combine the spices in a small bowl and pat both sides of the steak with the spice mixture.  I used ribeye for this recipe, but you could certainly substitute with sirloin, strip, or your favorite cut.  Filet is definitely my favorite cut, but I don’t have that just casually lying around during the week 😉

Now here is the part that is left completely up to you.   Cook your steak to your preferred doneness and using your preferred method.  I used my stove and cooked the steak in a cast iron pan.  I added a teaspoon of olive oil and cooked it on medium-high heat for 5-6 minutes on each side.  While the steak is sizzling away, chop up your peppers and thyme.


Once the steak has achieved your desired doneness, cut it into 1/4 inch thick slices.  Top your crackers (I opted for pretzel crisps) with a slice of steak.  Sprinkle on a good pinch or two of goat cheese.  Add on a few rings of peppers and top it off with a few thyme leaves.  Drizzle on some extra virgin olive oil and finish it with a pinch of coarse sea salt & cracked black pepper.  These little bites are heaven!  The spicy flavors of the steak with the mild goat cheese are mouth watering.  I promise you that all of your guests will gobble these down.  Enjoy!



6-8 oz. steak (ribeye, sirloin, strip, any ol’ steak)

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. cumin

1/2 tsp. garlic powder

4 small sweet peppers

1/4 cup goat cheese crumbles

4-5 sprigs fresh thyme

1 tbsp. extra virgin olive oil

salt & pepper to taste






Questions for you:

What is your favorite cut of steak?

Do you prefer it mooing on your plate, well done, or somewhere in between?


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