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

When you invest in a quality steak, the key is to keep it simple and let the beef shine. This recipe focuses on creating a flavorful and well-balanced meal by pairing a perfectly cooked sirloin steak with roasted bell peppers, fresh pesto, and warm flatbread. It’s an easy yet elegant dinner that’s guaranteed to satisfy any meat lover. The entire meal comes together in just 15 minutes, with minimal prep and a simple cooking method.

Instructions

1. 1

   Bring the steaks to room temperature by letting them sit out for 30 minutes to an hour, depending on the air temperature. This ensures a more even cook.

2. 2

   Just before cooking, generously season both sides of the steaks with salt and pepper.

3. 3

   Heat 1 tablespoon of vegetable oil in a heavy-based frying pan over high heat until it just begins to smoke.

4. 4

   Carefully place the steaks in the hot pan. Cook each side for about 2 minutes to achieve a perfect medium-rare doneness. Refer to Note 1 for a guide to other doneness levels.

5. 5

   Remove the steaks from the pan and place them on a plate. Cover them loosely with foil and let them rest for 5 to 10 minutes. This resting period is crucial for a juicy steak.

6. 6

   While the steaks are resting, return the same pan to the stove over medium-high heat with the remaining 1 tablespoon of oil.

7. 7

   Add the sliced bell peppers and cook, stirring occasionally, until they are nicely charred and tender. Remove the pan from the heat.

8. 8

   Serve the rested steaks topped with the charred bell peppers, with a side of pesto and warm flatbreads.

Recipe Notes

• Steak cooking times – These times are for 10 oz / 300g boneless steaks, about 2.5 cm / 1 inch thick, that have been brought to room temperature. If your steaks are cold, add about 15 seconds per side. Here is a general guide for other levels of doneness: Blue: about 1 minute 15 seconds per side; Rare: about 1 minute 30 seconds per side; Medium-rare: about 2 minutes per side; Medium: about 2 minutes 15 seconds per side.

• Homemade Basil Pesto – For the best flavor, make your own pesto! Simply combine 2 cups of packed fresh basil leaves, 1 garlic clove, 1/4 cup of pine nuts (or cashews, Brazil nuts, walnuts, or almonds), 2/3 cup of extra virgin olive oil, 1/2 cup of grated Parmesan cheese (or Pecorino), 1/4 teaspoon of salt and pepper, and 1/2 to 1 tablespoon of lemon juice in a small food processor. Whiz until combined. You can also use a mortar and pestle for a more rustic texture.

• Nutrition information – The nutrition analysis for this recipe does not include the flatbread. It assumes a high-quality, well-marbled sirloin steak (but not Wagyu) and 1 tablespoon of pesto per serving.