Advertisement
  • Newsletter
  • Newsletters

In the kitchen: Bell peppers and grilled flank steak

In the kitchen: Bell peppers and grilled flank steak
Bell pepper and corn slaw. (Kirk McKoy / Los Angeles Times)

We've officially hit October, and while the weather in Southern California may still feel like we're in the middle of summer, the holidays are just around the corner. Honestly, is there anything that hasn't been flavored or scented with pumpkin spice?

In the meantime, we have a few ways yet to savor the warm outdoors. Bell peppers are in season, and we've rounded up some of our favorite recipes for the colorful produce, including a crisp slaw. We also share one of our reader favorites with a grilled flank steak with chimichurri sauce recipe. Make it for a quick weeknight dinner or a simple meal if you're planning for weekend company.

Advertisement

WHAT TO DO WITH THE BELL PEPPERS IN SEASON

You can't do much better than bell peppers when it comes to adding color to recipes. Stuff them, stew them, roast them, or simply slice them thinly and add them to salads. We share tips for using, as well as some of our favorite recipes.

Bell peppers add color to any recipe.
Bell peppers add color to any recipe. (Ricardo DeAratanha / Los Angeles Times)

GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE

For an easy dinner idea, look no further than your grill, particularly on a perfectly warm evening. You might never guess how simple this flank steak is to prepare, given the depth of flavor. And the accompanying chimichurri sauce is easy to make too, combining fresh garlic, parsley and mint, oregano, olive oil and bright notes from a touch of red wine vinegar and lemon juice.

Grilled flank steak with chimichurri sauce.
Grilled flank steak with chimichurri sauce. (Irfan Khan / Los Angeles Times)

KEEP YOUR CUTTING BOARDS IN PRIME SHAPE WITH THESE TIPS

ADD "SEEDS ON ICE" TO YOUR READING LIST

Secured deep inside a mountain near the Arctic Circle is a treasure trove representing our planet's biodiversity in the form of half a billion seeds and counting. "Seeds on Ice," by Cary Fowler, is a rare look at the Svalbard Global Seed Vault, a bunker that is closed to the public, and the coffee table book explores issues including the history of agriculture and crop diversification, along with stunning photography.

"Seeds on Ice: Svalbard and the Global Seed Vault" by Cary Fowler.
"Seeds on Ice: Svalbard and the Global Seed Vault" by Cary Fowler. (Easton Studio Press, LLC)

TRY THIS PANDA EXPRESS-STYLE ORANGE CHICKEN RECIPE

If you're craving a batch of orange chicken but are too lazy to head out to the nearest Panda Express, check out this recipe hack. Actually, this recipe is not for the lazy (yes, there is shopping and work involved), but is one for those who consider this fast-food favorite a guilty pleasure and wants to try it for themselves. Whether you choose to serve it in take-out boxes is up to you.

Homemade Panda Express-style orange chicken.
Homemade Panda Express-style orange chicken. (Kirk McKoy / Los Angeles Times)

Love cooking as much as I do? Follow me @noellecarter

Check us out on Instagram @latimesfood

Check out the thousands of recipes in our Recipe Database

Advertisement

Feedback? We'd love to hear from you. Email us at food@latimes.com.

Advertisement
Advertisement