Gangsta! Fajita Steak Dinner with Savory Bread Pudding

Fajita Steak Dinner with Savory Bread Pudding

The Gangsta is Back! Sadly over the last month, the Gangsta family has battled a most horrible flu virus and we are just getting back into the swing of things. I am working on several new ideas, some of which will be exclusively for this blog, so Stay Tuned!

I saw my wife make a face when I told her I was going to make a Savory Bread Pudding. She was open to the idea, but concerned about what's that gonna taste like. She was pleasantly surprised when she tasted this delicious side dish - similar to a stuffing with the slightly crispy fajita steaks. The whole family gave it a thumbs UP!

Our return video is available now on our YouTube Channel. Click the link below to watch me make a version this fantastic Dish.

Gangsta! Fajita Steak Dinner with Savory Bread Pudding

For the Fajita Steaks:

1 Package of Fajita Steaks

1 each of green, yellow and red bell peppers, sliced

1/2 cup of Beef Stock or Beef Bouillon

1 TBSP of chopped garlic

1 Onion sliced or chopped

1-2 cups of Broccoli Rabe or Kale (stems removed and rough chopped)

1/3 Cup Red Wine Vinegar

Corn Starch

For Bread Pudding:

6 Eggs

1 Cup of Milk

1 Cup of Whipping Cream or Half & Half

1 Cup Manchego Cheese, grated

1 Cup Gruyer Cheese, grated

1 tsp each of Sage, Oregano and powdered garlic

3 Cups of Cubed Bread of your choice

We will start with the Bread Pudding first as it take longer to prepare:

Pre-heat the oven to350 degrees

In a bowl, mix all the eggs, milk, and cream

In another bowl, place the cubed bread, and toss in the herbs and cheese

Add the liquid mixture to the bread mixture, and combine by gently tossing the ingredients with your hands or a spoon.

Let the mixture stand for 30 minutes to absorb all the yummy goodness

Put mixture in a 4x4 pan and bake for an hour.

 

For the Steaks:

Lightly coat the fajita steaks in Corn Starch. This will give the steaks its crispy coating.

Pan fry until browned

Remove Steaks from the pan and use same pan to sautee the peppers, onion, and chopped garlic. When the onions are slightly translucent, add the broccoli rabe or kale to the pan for about 5 minutes and sautee with the red wine vinegar and beef stock

Add the steak back to the pan for a few minutes to warm.

Plate and enjoy!

On my video I used only green peppers, but multiple colored peppers will liven up your dish.

You can also alter the types of cheese to your own taste. Use your imagination, and feel free to experiment. I hope you enjoy this recipe. 

Keep it simple, Keep it interesting, and always keep it from the heart, and even you, can be a Gangsta in Da Kitchen!