Sirloin Steak with Pesto, Bell Peppers (Capsicum) & Flatbread
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(4)
Ingredients
2 servings
- 2 x 10oz / 300g sirloin beef steak (, 2.5 cm/ 1 inch thick (the best you can afford)
- 2 tbsp vegetable oil (or canola), separated)
- 1 red bell pepper (capsicum), deseed, halved and sliced into strips)
- Salt and pepper
- Pesto (preferably homemade - see notes for recipe)
- Flatbreads (see recipe Easy Soft Flatbread (No Yeast))
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Preparation
Step 1
Preferably bring your steak to room temperature. This will take 30 minutes if the air temperature is warm/hot, or an hour if it's cool.
Step 2
Season steaks generously with salt and pepper. Do this just before you cook it.
Step 3
Heat 1 tbsp oil in a heavy based fry pan over high heat until it starts to smoke.
Step 4
Place steaks in the fry pan. Cook each side for 2 minutes for medium rare. See notes for cooking times.
Step 5
Remove steaks from the fry pan onto a plate and cover loosely (not tightly) with foil. Allow to rest for 5 minutes, up to 10 minutes.
Step 6
While the steak is resting, return the fry pan to the stove over medium high heat with 1 tbsp oil.
Step 7
Add the bell pepper (capsicum) and cook, stirring occasionally, until nicely charred. Remove from heat.
Step 8
Serve the steaks topped with the bell pepper and with Pesto and Flatbread on the side.
Step 9
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