Grilled steak with peperonata
By Ailsa Burt
Make a colourful, no-fuss peperonata to pair with grilled meats such as the steak in this recipe. If you don’t fancy steak, try lamb chops instead
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Prep:15 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 320
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fat 14g
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saturates 5g
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carbs 17g
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sugars 0g
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fibre 7g
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protein 29g
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salt 0.2g
Ingredients
- 2 rump steak
- 2 tsp sunflower oil
- 3 red, yellow or orange peppers, deseeded and sliced
- ½ red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 200g tomatoes, roughly chopped
- 2 tsp red wine vinegar
- small handful of basil, leaves picked and stems finely chopped
Method
Season the steak well and set aside on a plate. Heat the oil in a pan over a high heat and, once hot, fry the steak for 2-3 mins on each side (depending on the thickness) until medium rare or cooked to your liking. Remove to a plate and leave to rest for 5 mins.
Reduce the heat to medium-high and fry the peppers and onion for 5-7 mins until softened and slightly caramelised. Add the garlic and cook for 1 min more until fragrant. Tip in the tomatoes, vinegar, a pinch of sugar and the basil stems, and fry for another 8-10 mins until the tomatoes have broken down and released their juices. Stir in most of the basil leaves and season to taste, adding another pinch of sugar if needed. Slice the steak, then serve over the peperonata, with the remaining basil scattered on top.
