25 minutes total · Serves 2
Prep: 8 minutes · Cook: 17 minutes
A well-seared steak, sweet peppers, and a quick splash of balsamic in the pan. Serve with bread to catch the juices. You do not need another side.
Pour with AVIVO Red. Meet the First Taste Trio
What you’ll need
12 oz sirloin steak, about 3/4 inch thick
2 bell peppers, thinly sliced
1/2 medium onion, thinly sliced
2 tbsp olive oil, divided
1 garlic clove, minced
1 tbsp balsamic vinegar
2 tbsp water
1/2 tsp dried oregano
1 tbsp butter
Kosher salt and black pepper
Crusty bread, to serve
Let’s make dinner.
Pat the steak dry and season both sides with 1/2 tsp kosher salt and black pepper. Slice the peppers and onion while a large heavy skillet heats over medium-high.
Add 1 tbsp oil, then the steak. Sear for about 3–4 minutes per side, including the edges as needed, until the center reaches 145°F; timing depends on thickness. Move to a board and rest for at least 3 minutes.
Add the remaining oil, peppers, onion, and a pinch of salt to the skillet. Cook for 7–8 minutes, tossing occasionally, until softened and browned at the edges. Lower the heat if the pan begins to scorch.
Stir in the garlic and oregano for 30 seconds. Add the balsamic and water, scraping up the browned bits. Turn off the heat and stir in the butter and any resting steak juices.
Slice the steak thinly across the grain and lay it over the peppers. Taste the vegetables for salt and serve with bread.
A little head start
A steak around 3/4 inch thick keeps the timing realistic. Slice across the grain for tender bites.
Times are estimates for two servings, with thawed proteins and the shortcuts listed above. Let doneness guide you if your stove needs an extra minute.