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Steak with Bell-Pepper Sauce

This sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, November 2004

Ingredients

  • 2 tablespoons olive oil
  • 1 shell steak, 6 to 8 ounces
  • Coarse salt and ground pepper
  • 1/2 small onion, thinly sliced
  • 1 yellow bell pepper, quartered lengthwise and thinly sliced crosswise (ribs and seeds removed)
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon dried oregano
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons tomato paste
  • 1/3 cup water

Directions

  1. In a small skillet, heat olive oil over medium heat. Trim and season steak with coarse salt and ground pepper; cook until desired doneness, about 2 minutes per side for medium-rare. Transfer steak to a plate; cover with foil to keep warm.

  2. Make sauce: Add onion to pan; cook, stirring often, until starting to soften, about 3 minutes.

  3. Add bell pepper, garlic, and dried oregano; season with salt and pepper. Cook until bell pepper is crisp-tender, about 5 minutes.

  4. Add red-wine vinegar, and bring to a boil; continue boiling until almost evaporated, about 1 minute. Add tomato paste and 1/3 cup water; cook 1 minute more. Spoon pepper sauce over steak.

Cook's Notes

If you just want to make the sauce, omit step 1. Then heat 2 teaspoons oil before proceeding with steps 2 through 4. Chill, and save as a condiment for cold cuts and sandwiches.

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