Grilled Meat with Vegetables on a Frying Pan – GEORY KAVKAZ

1. INGREDIENTS (Serves 4–6)

• 800 g–1 kg meat (beef, lamb, or pork), cut into thick strips or cubes
• 2–3 tbsp cooking oil (vegetable or sunflower)
• 2 large onions, sliced into rings or wedges
• 2 bell peppers, cut into large strips (any color)
• 2 large tomatoes, sliced or quartered
• 3–4 garlic cloves, thinly sliced
• Salt & freshly ground black pepper, to taste
• 1 tsp paprika (optional, adds color and mild warmth)
• Optional garnish: chopped parsley, fresh herbs, or a squeeze of lemon

2. PREP & PAN HEAT-UP

1. Heat a large, heavy skillet (cast-iron ideal) over medium-high heat.
2. Once hot, add oil and let it warm until it shimmers—not smoking.
3. Pat the meat dry and season generously with salt, pepper, and paprika (if using). This helps the meat sear and locks in flavor.

3. SIZABLE SEAR

1. Working in batches to avoid overcrowding, add meat pieces to the pan.
2. Sear each piece for 3–4 minutes per side, until a rich, brown crust forms.
3. Remove seared meat to a plate and keep warm. Leave the pan juices and fond (browned bits) in the skillet.

4. VEGETABLE SAUTÉ & COMBINE

1. Add onions to the pan and sauté 3–4 minutes until they soften and pick up those browned bits.
2. Add garlic and peppers; cook another 2–3 minutes, stirring often.
3. Finally, add tomatoes and gently cook for 2 minutes. Season with salt and pepper.
4. Return the seared meat to the pan and toss everything together to blend juices and flavors.

5. FINISH & SERVE

1. Let the dish cook together for another 2–3 minutes, allowing flavors to marry.
2. Adjust seasoning to taste.
3. Remove the pan from heat and garnish with fresh herbs or a squeeze of lemon if desired.
4. Serve hot, straight from the skillet—ideal with crusty bread, rice, or a crisp salad.

✅ GEORGY-STYLE TIPS

• Use a heavy pan to retain heat and build a deep fond—the base of flavor.
• Don’t crowd the meat—batches ensure proper searing.
• Let the vegetables pick up the fond before adding meat back for maximum depth.
• Simple seasoning is key—let the meat and fire do most of the talking.
• Finish boldly with fresh herbs or acid to balance the richness.