Living in Southern California sometimes makes me feel guilty because of our endless sunshine. I am such an outdoor person which is why I do much of my cooking out on my covered patio. That’s where I can truly enjoy every breath of fresh air, after working long hours in an office—it’s my mini vacation each day. So today’s special is called “The Sunshine Skillet”.

Ingredients:

• 1 1/2 lbs. flank steak or steak of choice
• 1/4 tsp. ground black pepper
• Spray olive oil
• 3 green onions, thinly sliced
• 2 green onions, dark green ends only, thinly sliced
• 4 gloves garlic, minced
• 1 yellow bell pepper, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 2 Tbsp. dry sherry wine
• 2 Tbsp. red wine vinegar
• 1 tsp. smoked paprika
• Iron skillet

Heat a large cast-iron frying skillet over medium-high heat.

Season meat with ground pepper and lightly spray with oil.

Add meat to skillet and brown it thoroughly.

Transfer meat to a plate.

Lightly spray bell peppers, 3 sliced green onions, and garlic; add to skillet.

Toss all ingredients until lightly browned and then remove to plate.

Add sherry wine, vinegar, and smoked paprika to pan; stirring until all crusted pieces in pan from previous cooking are removed & now in liquid.

Return meat to pan and toss with liquid until thoroughly heated & coated.

Garnish with remaining green onions.

Serve with steamed vegetable of choice.

Enjoy this SUNSHINE of taste!