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Steak and Peppers in Chimichurri Sauce

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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Need a quick dinner idea? This colorful, flavorful beef dish is complete in 25 minutes...and there's just one skillet to wash!
Created Sep 8, 2011
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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

Steps

  •  
    1
    In medium heatproof bowl, mix pesto, lemon juice, oregano and pepper flakes; set aside.
  •  
    2
    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.
  •  
    3
    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.
  •  
    4
    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.

Nutrition Information

No nutrition information available for this recipe
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