Sirloin Steak with Pesto, Bell Peppers & Flatbread
Make sirloin steak with pesto, charred bell peppers, and warm flatbread in 15 minutes for a simple two-serving dinner.
Servings: 2
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 5 minutes
Total: 15 minutes
Ingredients
Ingredients
- 2 10-ounce / 300 g sirloin steaks about 1 inch / 2.5 cm thick
- 2 tablespoons vegetable oil divided
- 1 red bell pepper seeded, halved, and sliced into strips
- to taste salt and black pepper for seasoning the steaks
- as needed pesto preferably homemade
- as needed flatbreads for serving
Instructions
Instructions
- Bring the steaks toward room temperature for 30 minutes in warm weather or up to 1 hour in a cool room.
- Season the steaks generously with salt and pepper immediately before cooking.
- Heat 1 tablespoon of the oil in a heavy skillet over high heat until it begins to smoke.
- Add the steaks and cook each side for about 2 minutes for medium-rare, adjusting for your preferred doneness.
- Transfer the steaks to a plate, cover loosely with foil, and rest for 5 to 10 minutes.
- Return the skillet to medium-high heat with the remaining oil.
- Add the bell pepper and cook, stirring occasionally, until nicely charred, then remove from the heat.
- Serve the steaks topped with the peppers, with pesto and flatbread alongside.
Notes
Use a heavy skillet so the steak sears quickly without steaming.