Steak with Bell-Pepper Sauce

Name: Steak with Bell-Pepper Sauce
Prep time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 1 shell steak, 6 to 8 ounces; Coarse salt and ground pepper; 0.5 small onion, thinly sliced; 1 yellow bell pepper, quartered lengthwise and thinly sliced crosswise (ribs and seeds removed); 2 garlic cloves, thinly sliced; 0.25 teaspoon dried oregano; 3 tablespoons red-wine vinegar; 2 tablespoons tomato paste; 0.333 cup water

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

25 mins

Servings:

1

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

Ingredients

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
⅓ cup water

Directions

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.

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.