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.
- Total Time:
- Servings: 1
Source: Everyday Food, November 2004
- 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
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.
Make sauce: Add onion to pan; cook, stirring often, until starting to soften, about 3 minutes.
Add bell pepper, garlic, and dried oregano; season with salt and pepper. Cook until bell pepper is crisp-tender, about 5 minutes.
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.