Steak and Peppers
Steak and peppers is a quick skillet supper that turns a small amount of beef into a full meal with a tomato sauce. The steak sears alongside sliced peppers and onion, then simmers briefly in crushed tomatoes sharpened with capers. Basil goes in at the end so it keeps its fresh scent. It suits leftover cooked meat well, and the contributor suggests serving it with risotto or garlicky spinach.
Instructions
Warm the olive oil in a large skillet. Add the steak strips, sliced bell peppers and onion, then season with the salt and red pepper flakes.
Sear everything together for a few minutes, until the steak and vegetables pick up some color.
Turn the heat down and stir in the crushed tomatoes and capers. Cover the skillet.
Simmer for 10 minutes, or until the steak is cooked through and tender when you bite a piece.
Cut the basil leaves into thin ribbons and stir them in. Simmer for a couple more minutes so the basil softens into the sauce, then serve.
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