Sirloin Steak with Pesto, Bell Peppers (Capsicum) & Flatbread

Method9 steps

1. 1

   Step 1: If time permits, take the two steaks from the refrigerator before cooking: allow about 30 minutes in a warm room, or up to 1 hour in a cool room. Meanwhile deseed and slice the red bell pepper and have the ready-made pesto and ready-cooked flatbreads ready.

   Uses 2 raw boneless sirloin steaks, about 300 g each and 2.5 cm thick

2. 2

   Step 2: Season both steaks with salt and black pepper just before cooking.

   Uses Both prepared steaks · Salt and black pepper for steaks, to taste

3. 3

   Step 3: Heat 1 tbsp of the divided vegetable oil (1 tbsp) in a heavy frying pan over high heat until just starting to smoke.

   Uses 1 tbsp oil for steak frying

4. 4

   Step 4: Put both seasoned steaks in the hot pan and cook the first side for about 2 minutes. The guide is for steaks about 2.5 cm thick; actual doneness depends on the meat and pan.

   First side of sirloin steaks · 2 minUses All the hot initial oil · Both seasoned steaks

5. 5

   Step 5: Turn both steaks and cook the second side for about 2 minutes. Check the thickest part reaches at least 63°C / 145°F, continuing as needed. The steaks rest for at least 5 minutes in the next step.

   Second side of sirloin steaks · 2 minUses Both steaks and their used cooking oil

6. 6

   Step 6: Lift both cooked steaks onto a clean plate and cover loosely with foil. Rest for 5–10 minutes before slicing or serving, while keeping the used steak pan for the peppers.

   Rest cooked steaks · 5 minUses Both cooked steaks, leaving used oil in the pan

7. 7

   Step 7: While the steaks rest, return their used frying pan to medium-high heat and add the remaining 1 tbsp vegetable oil.

   Uses All the retained pan oil and browned juices, excluding rested steaks · Remaining 1 tbsp oil for peppers

8. 8

   Step 8: Add all the prepared red pepper strips and cook, stirring occasionally, until nicely charred. Remove from the heat.

   Uses All the hot pepper-frying pan base · 1 red bell pepper, deseeded and cut into strips

9. 9

   Step 9: Serve one rested steak per person, topped with half the charred pepper strips and 1 tbsp ready-made pesto. Serve the ready-cooked flatbreads alongside, warming them according to their package directions if needed.

   Uses Both steaks after the full rest · All charred peppers lifted from their pan · 2 tbsp ready-made basil pesto, 1 tbsp per portion · Ready-cooked flatbreads for serving, as desired