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

10 mins Cook
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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

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
total time
15 mins



  • 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


  • Pesto (preferably homemade - see notes for recipe)

  • Flatbreads (see recipe Easy Soft Flatbread (No Yeast))


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.
Season the steak liberally with salt and pepper. Do this just before cooking.
Heat a tablespoon of oil in a thick-bottomed frying pan over high heat until smoking.
Put the steak into the skillet. For medium rare, cook for 2 minutes on each side. See instructions for cooking times.
Remove steaks from skillet to plate and cover loosely (but not tightly) with foil. Let rest for 5 minutes, maximum 10 minutes.
While the steaks are resting, return the skillet to the stove and heat 1 tablespoon oil over medium-high heat.
Add paprika and cook, stirring occasionally, until well browned. Remove from stove.
Steak covered in paprika, served with pesto and flatbread.


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.
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