Prep 10 mins
Cook 32 mins
Really great, Saturday night supper! I serve this with twice-baked potatoes and caesar salad. My adaptation of a Mr. Food recipe.
- 2 lbs sirloin steaks
- 2 teaspoons fresh coarse ground black pepper
- 3 tablespoons olive oil
- 2 onions, cut into wedges
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 2 cloves garlic, chopped
- 1 teaspoon dried basil
- 1 tablespoon balsamic vinegar
- Rub steak with ground pepper and season with 1/4 teaspoon salt.
- Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
- Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
- Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
- Add balsamic vinegar and give it a few stirs.
- Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.
Very good flavor - loved the sweet/sour taste of the cooked/carmelized veggies and the balsamic vinegar with the peppery steak. I used fresh basil instead of dried. Next time I'll cook the veggies a little less, to preserve a bit of texture/crispness - our preference. Very easy recipe to make - perfect for Saturday night, as mentioned!