NY Strip Steak & Peppers

4 NY strip steaks
1 box angel hair pasta
1-2 bottles alfredo sauce
smoked black pepper grinder
1 stick butter (Kerry Gold is best)
1 red bell pepper(sliced)
1 yellow bell pepper(sliced)
1 tsp cajun seasoning

Steak Marinade:
1/2 cup italian dressing
2 tablespoons sazon (Badia)
2 tsp onion powder
2 tsp garlic powder
1/4 worcestershire sauce


Season steak with dry ingredients, add Italian dressing and worcestershire sauce to ziplock bag. Place the steaks in the ziplock bag. Zip and toss back and forth until covered, then place in refrigerator for a minimum of 30 min (the longer the better- 4-6 hrs or overnight is best)

In a large skillet (cast iron is best) melt 2 tablespoons of butter add steak (2 at a time) and cook until desired temp. Adding a tablespoon of butter as needed. When steak is half to desired temp, add bell peppers and cook until soft.

Boil pasta per directions. Drain and set aside.
In a medium saucepan, add alfredo sauce and a tsp of cajun seasoning, bring to a low simmer- remove from heat . Add pasta to the sauce with tongs and mix together .

Plate pasta, grind black pepper over the pasta. Add steak and top with peppers.