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Steak and Peppers in Chimichurri Sauce
Steak and Peppers in Chimichurri Sauce
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Prep Time:
25 minutes
Total Time:
25 minutes
Colorful, flavorful beef dish ready in 25 minutes with minimal cleanup.
Ingredients:
  • 1/2 cup basil pesto
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried oregano leaves
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 medium orange bell pepper, cut into bite-size strips
  • 1 medium yellow bell pepper, cut into bite-size strips
  • 1 lb boneless beef top sirloin steak, cut into 4 pieces
  • 1 teaspoon garlic-pepper blend
Instructions:
  • Combine pesto, lemon juice, oregano, and red pepper flakes in a medium heatproof bowl; let sit.
  • Heat oil in a 12-inch nonstick skillet over medium heat. Sauté onion and bell peppers for 3 to 4 minutes until crisp-tender, stirring frequently. Mix in pesto mixture and transfer back to the same bowl. Cover and set aside.
  • Season beef pieces generously with a flavorful garlic-pepper blend and salt. Heat the skillet over medium-high heat and sear the beef for 10 to 12 minutes, flipping once, until beautifully browned and cooked to a perfect medium-rare doneness.
  • Add the vegetable-pesto mixture back to the skillet with the beef. Cook for 1 to 2 minutes, stirring occasionally, until the vegetables are heated through and the beef reaches your preferred level of doneness. Serve the pepper mixture on top of the beef.

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