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Farmers Market Steak

A baked steak served with sliced bell pepper, onions, and a savory sauce.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Onion and beef are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Farmers Market Steak

Oven325°F
Time1 hour and 15 minutes

Ingredients

Directions

Prepare

  1. Trim steak and cut into serving pieces.

  2. Combine flour, salt and pepper.

  3. Dredge steak in flour mixture and lightly pound with meat mallet.

Brown and layer

  1. Brown steak in hot oil in a skillet, then place in a shallow two-quart casserole.

  2. Layer bell pepper and onion (both cut into slices) over steak.

Make the sauce and bake

  1. Combine water, butter, bouillon granules and soy sauce in skillet.

  2. Cook until bouillon granules dissolve.

  3. Pour sauce over meat, bell pepper and onions.

  4. Cover and bake at 325°F for 1 hour and 15 minutes.

  5. Serve over rice or noodles.

Nutrition, whole recipe (rough)

1222Calories
47 gProtein
42 gFat
158 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Rice1 cup cooked (158g) white206
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Round steak
Provides the main protein; pounding and long covered baking tenderize its tough connective tissue.
All-purpose flour
Coats the steak so it browns well and helps thicken the pan juices into a sauce.
Bell pepper
Adds sweet, slightly grassy flavor and softens into the sauce during baking.
Yellow onions
Become sweet and soft during baking, adding savory depth to the sauce.
Beef-flavored bouillon granules
Supply concentrated beef flavor to the sauce.
Soy sauce
Adds salty, savory depth that rounds out the beef flavor.

The step that matters

Brown the steak in hot oil. Browning creates flavorful Maillard reactions on the flour-coated surface. Crowding the skillet or stirring too early steams the meat instead, leaving it pale and less flavorful.

Swap the onion

How well each one fits the dish's main ingredients (flour, pepper, beef, sauce, rice):

  1. Capsicumfits better
  2. Okrafits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against flour, pepper, beef, sauce, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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