ArabianBeefChickenCuisineDuckFrenchGrilledKoreanMainsMeatMexicanPakistaniQuick & EasySeafoodThaiTurkey

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

10 mins Cook
Scroll to recipe
NomNom Recipes 20 1

If you’re investing in a good cut of beef, I think you should respect it and keep it simple. Some purists prefer to season a great steak with just salt and pepper. , I like little things like horseradish cream, herb butter and mustard. simple stuff. Serve with steak garnished with pesto and charred peppers.

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

I’m more of a white meat girl than a steak girl. It’s a rare occasion to cook steak, but I feel it justifies investing in a good cut, so I had a nice cut of roast beef, about 2.5 cm/1 inch.

I didn’t mean to cook steak for dinner. I made impulse purchases while shopping for non-groceries without thinking about what I had. When I got home, I would stand in front of the refrigerator and examine the contents and think about what to serve with it.

Unfortunately it was missing. Buy and cook what you need and plan meals using common ingredients. So by the time you finish eating the meal you wanted to make, your fridge is usually empty.

The day I brought home the precious sirloin steak. Not a single potato was lying around. And the only bread I had was frozen sandwich bread. and red pepper (paprika).

I was especially determined to make a meal worthy of that steak, so I even made flatbread as a side dish. Yes it really is! It’s actually quite easy as it’s not a yeast cake and requires very little kneading – it literally takes 5 minutes to make the dough. The flatbread is so soft and pliable that it can also be used as a wrap.

Sirloin Steak with Pesto

sk
If you're investing in a good cut of beef, I think you should respect it and keep it simple.Some purists prefer to season a great steak with just salt and pepper. , I like little things like horseradish cream, herb butter and mustard. simple stuff. Serve with steak garnished with pesto and charred peppers.
prep time
5 mins
cooking time
10 mins
servings
2
total time
15 mins

Equipment

Ingredients

  • 2 x 10oz / 300g sirloin beef steak , 2.5 cm/ 1 inch thick (the best you can afford)

  • 2 tbsp vegetable oil (or canola), separated

  • 1 red 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

1
It's best to let the steak come to room temperature. If the temperature is warm/hot he takes 30 minutes and if it is cold he takes 1 hour.
2
Season the steak liberally with salt and pepper. Do this just before cooking.
3
Heat a tablespoon of oil in a thick-bottomed frying pan over high heat until smoking.
4
Put the steak into the skillet. For medium rare, cook for 2 minutes on each side. See instructions for cooking times.
5
Remove steaks from skillet to plate and cover loosely (but not tightly) with foil. Let rest for 5 minutes, maximum 10 minutes.
6
While the steaks are resting, return the skillet to the stove and heat 1 tablespoon oil over medium-high heat.
7
Add paprika and cook, stirring occasionally, until well browned. Remove from stove.
8
Steak covered in paprika, served with pesto and flatbread.

Notes

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 side 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) 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.
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

×
ArabianBowlsChineseCuisineFrenchIndianItalianKoreanMainsMexicanPakistaniQuick & EasyThaiVeganVegan Bowls

Healthy Creamy Broccoli Soup

10 mins Cook