- 2 tablespoons olive oil
- 2 pounds top round
- 1 (32 ounce) jar hot cherry peppers, with juice
- 1/2 cup water
- 1 pinch garlic salt
- 1 pinch ground black pepper
- Heat the oil in a large skillet over medium high heat. Place the meat in the oil and saute for 5 minutes per side.
- Pour out 1 cup of the pepper juice from the jar and pour into the skillet. Add the water, garlic salt and ground black pepper to taste.
- Reduce heat to low, cover and simmer for 40 minutes, flipping meat halfway through cooking. Add about 10 to 12 hot cherry peppers and heat for 5 more minutes.
04/20/2018
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