Dinner
Frozen Southwest Ribeye Steak with Peppers & Onions
Recipe by Ninja Test Kitchen
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- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt, plus more as desired
- 1/2 teaspoon ground black pepper, plus more as desired
- 1 frozen ribeye steak, up to 18 ounces
- 1 tablespoon plus 1 teaspoon canola oil, divided
- 1 bell pepper, cut in 1-inch slices, seeds and ribs removed
- 1 small white onion, peeled, sliced in 1-inch rings
- 1/4 cup prepared fajita sauce
Utensils
- Medium Bowl
- Silicone-Tipped Tongs
- Small Bowl
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Step 1
In a small bowl, mix paprika, garlic powder, onion powder, cumin, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Set aside.
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Step 2
Insert grill grate in unit. Place Ninja® Veggie Tray on grill grate and close hood. Select GRILL, set temperature to MED, and set time to 20 minutes. Select START/STOP to begin preheating.
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Step 3
While unit is preheating, brush ribeye with 1 tablespoon oil and season with salt and pepper, as desired.
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Step 4
In a bowl, toss peppers and onions with remaining teaspoon oil and spice mix.
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Step 5
Once the unit has beeped to signify it has preheated, place ribeye on the grill grate, gently pressing it down to maximize grill marks. Close the hood and cook for 10 minutes.
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Step 6
After 10 minutes, baste ribeye liberally with fajita sauce. Flip ribeye using rubber-tipped tongs, then baste it again with fajita sauce. Place peppers and onions in Ninja® Veggie Tray. Close hood to continue cooking.
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Step 7
After 5 minutes, stir peppers and onions with a rubber-tipped spatula. If desired, baste steak with any remaining fajita sauce. Close hood and cook for 3 more minutes.
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Step 8
After 3 minutes, check ribeye for desired doneness. If necessary, cook up to 2 more minutes or until desired doneness is achieved.
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Step 9
When cooking is complete, remove ribeye and vegetables from grill and serve.
