Sirloin Steak with Pesto, Bell Peppers (Capsicum) & Flatbread
Beef is like wine. You get what you pay for. So if you invest in a good steak, keep it simple and concentrate on the sides to serve up a dinner that will make any meat lover beam with pleasure.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Grilling
Servings: 2
Calories: 764cal
Author: Nagi | RecipeTin Eats
Ingredients
2 x 10oz / 300g sirloin beef steak, 2.5 cm/ 1 inch thick (the best you can afford)
2tbspvegetable oil(or canola), separated
1red bell pepper(capsicum), deseed, halved and sliced into strips
Salt and pepper
To serve
Pesto(preferably homemade - see notes for recipe)
Flatbreads(see recipe Easy Soft Flatbread (No Yeast))
Instructions
Preferably bring your steak to room temperature. This will take 30 minutes if the air temperature is warm/hot, or an hour if it's cool.
Season steaks generously with salt and pepper. Do this just before you cook it.
Heat 1 tbsp oil in a heavy based fry pan over high heat until it starts to smoke.
Place steaks in the fry pan. Cook each side for 2 minutes for medium rare. See notes for cooking times.
Remove steaks from the fry pan onto a plate and cover loosely (not tightly) with foil. Allow to rest for 5 minutes, up to 10 minutes.
While the steak is resting, return the fry pan to the stove over medium high heat with 1 tbsp oil.
Add the bell pepper (capsicum) and cook, stirring occasionally, until nicely charred. Remove from heat.
Serve the steaks topped with the bell pepper and with Pesto and Flatbread on the side.
Notes
1. Steak cooking times assumes the steak is at room temperature. If it is not at room temperature, add 15 seconds to the cooking time for each side. These cooking times are for steaks that are 10 oz / 300 g, no bone, around 2.5 cm / 1 inch thick.Blue: About 1 min 15 seconds each side Rare: About 1 min 30 seconds each side Medium-rare: About 2 minutes each side Medium: About 2 minutes 15 seconds each side2. Homemade Basil Pesto - place the following into a small food processor and whizz until combined. You could also use a mortar and pestle. 2 cups (packed) fresh basil leaves 1 garlic clove 1/4 cup pine nuts (preferably toasted) (or cashews, Brazil nuts, walnuts or almonds), 2/3 cup extra virgin olive oil 1/2 cup grated parmesan cheese (or Pecorino) 1/4 tsp salt and pepper (plus more to taste) 1/2 tbsp - 1 tbsp lemon juice (to taste)3. The nutrition analysis excludes the flatbread and assumes that the sirloin steak is a high quality well marbled cut (but not wagyu) and 1 tbsp of pesto per serving.