Round Steak with Balsamic Peppers
1 pound round steak (or venison leg steak), cut into 2 portions
¾ cup Tuley Brothers Bad Ass Marinade, divided
1 cup flour
3 tablespoons oil, divided
Salt and pepper to taste
8 miniature sweet peppers
3/4 cup beef broth
1 large clove garlic, sliced
1 teaspoon fresh rosemary, minced
2 tablespoons balsamic vinegar
1 teaspoon sugar
1. Marinate the meat overnight in ½ cup of Tuley Brothers Bad Ass Marinade. Remove and pat dry. Dredge the steak in the flour and place on a heavy cutting board. Cover it loosely with a sheet of plastic wrap. Using the "bumpy" side of a meat mallet, pound the meat well. Remove the plastic, massage more flour into the meat, cover, and pound again. Repeat this on both sides until the meat is holding as much flour as it can.
2. Heat 2 tablespoons of oil in a large skillet. Add the floured meat and sprinkle with salt and pepper. Fry over medium high heat until the bottom is well-browned, then turn and brown the other side. Add the peppers, the remaining ¼ cup of marinade, and the beef broth. Cover and simmer for 45 minutes.
3. Uncover the skillet and keep the liquid at a simmer. In a separate pan, heat the remaining tablespoon of oil and add the garlic and rosemary. Sizzle for 30 seconds, then add the peppers from the beef skillet. Toss and fry for two minutes, then add the balsamic vinegar and sugar. Boil rapidly until the sauce evaporates and thickens.
4. Place the meat on a serving dish. Scrape the gravy from the skillet into the peppers and mix well. Pour the peppers and sauce over the beef and serve with crusty bread.