Name: Grilled Steak with Peperonata Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 rump steaks; 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; Pinch of sugar (to taste)

Jump to Recipe

Introduction

This grilled steak with peperonata combines tender, juicy meat with a vibrant, sweet pepper and tomato sauce. It’s a simple yet impressive dish perfect for a weeknight dinner or a weekend treat.

A white bowl filled with sautéed red and yellow bell pepper strips along with cooked onions as the base layer, topped with several slices of medium-rare steak that has a pink center and a seared outer edge, garnished with fresh green basil leaves scattered on top. The bowl is placed on a white marbled surface with a silver fork and a knife with a wooden handle resting beside it, and a clear glass of water partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

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
pinch of sugar (optional, to taste)
salt and pepper to taste

Instructions

Step 1: Season the steak well with salt and pepper, then set it aside on a plate to rest at room temperature.
Step 2: Heat the sunflower oil in a pan over high heat. Once the oil is hot, fry the steak for 2-3 minutes on each side for medium rare, or longer according to your preferred doneness. Remove the steak to a plate and let it rest for 5 minutes.
Step 3: Reduce the heat to medium-high. Add the sliced peppers and red onion to the same pan and cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Step 4: Add the sliced garlic and cook for another minute until fragrant.
Step 5: Stir in the chopped tomatoes, red wine vinegar, a pinch of sugar, and the finely chopped basil stems. Cook for 8-10 minutes until the tomatoes break down and release their juices, forming a sauce.
Step 6: Mix in most of the basil leaves. Taste and adjust the seasoning, adding another pinch of sugar if needed to balance acidity.
Step 7: Slice the rested steak and serve it over the peperonata. Scatter the remaining basil leaves on top before serving.

Tips & Variations

For extra flavor, marinate the steak briefly with garlic and herbs before cooking.
Use a mix of colored peppers for a more vibrant peperonata.
If you prefer a milder sauce, remove the seeds from the peppers before cooking.
Serve with crusty bread or creamy mashed potatoes for a complete meal.

Storage

Store any leftover peperonata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. It’s best to keep steak and peperonata separate if you plan to store leftovers, to maintain the steak’s texture.

How to Serve

A white bowl filled with a base layer of cooked red and yellow bell pepper strips and thin slices of onion, mixed with a light sauce that gives a shiny texture, topped with five thick slices of grilled steak cooked medium rare showing pink centers with grilled marks, scattered fresh green basil leaves on top, all placed on a white marbled surface with a fork and knife to the left and a glass of water to the right, soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use sirloin, ribeye, or flank steak. Adjust cooking time depending on thickness and cut for the best results.

What if I don’t have red wine vinegar?

You can substitute red wine vinegar with balsamic vinegar or lemon juice; both will add acidity to balance the sweetness of the peperonata.