Steak with Bell-Pepper Sauce

Prep Time:
20 mins
Total Time:
25 mins

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


  • 2 tablespoons olive oil

  • 1 shell steak, 6 to 8 ounces

  • Coarse salt and ground pepper

  • ½ small onion, thinly sliced

  • 1 yellow bell pepper, quartered lengthwise and thinly sliced crosswise (ribs and seeds removed)

  • 2 garlic cloves, thinly sliced

  • ¼ teaspoon dried oregano

  • 3 tablespoons red-wine vinegar

  • 2 tablespoons tomato paste

  • cup water


  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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