Steak And Peppers In Chimichurri Sauce Recipe

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

tablespoon olive oil

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

1/2

teaspoon salt

Preparation

In medium heatproof bowl, mix pesto, lemon juice, oregano and pepper flakes; set aside.

In 12-inch nonstick skillet, heat oil over medium heat. Cook onion and bell peppers in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in pesto mixture. Return mixture to same bowl. Cover; set aside.

Sprinkle both sides of beef pieces with garlic-pepper blend and salt. Heat same skillet over medium-high heat. Add beef; cook 10 to 12 minutes, turning once, until browned and medium-rare doneness.

Return vegetable-pesto mixture to skillet with beef. Cook 1 to 2 minutes, stirring occasionally, until vegetables are hot and beef is of desired doneness. Serve pepper mixture over beef.

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