Steak With Red Peppers and Sun-Dried Tomatoes

Total Time
20 mins
20 mins

For Zaar World Tour II- Italy Recipe source: Bon Appetit (February 1984)

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  1. Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced.
  2. In a food processor puree ricotta, cream and garlic until smooth.
  3. In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce.
  4. Meanwhile while sauce is cooking, grill steaks to desired doneness.
  5. Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil.