- Main
- Beef
- Italian
- One pot
- Stovetop
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 4
boneless top sirloin steaks (about 6 oz each, 3/4 in thick), patted dry
salt, to taste
black pepper, to taste
- 3 tbsp
olive oil, divided
2 tbsp in step 2, 1 tbsp in step 3
- 1
red bell pepper, seeded and sliced 1/2 in thick
- 1
yellow or green bell pepper, seeded and sliced 1/2 in thick
- 1
small onion, thinly sliced
- 4 cloves
garlic, thinly sliced
- 1/2 tsp
red pepper flakes
- 1 1/2 tsp
dried oregano
- 1 can
crushed tomatoes (28 oz)
- 1/2 cup
dry red wine or water
- 1/2 tsp
sugar
- 2 tbsp
fresh parsley, chopped (optional)
- 1
crusty Italian bread, sliced, for serving
- Dairy-free
Not checked: yellow or green bell pepper, dry red wine or water, crusty Italian bread.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Season the steaks generously on both sides with salt and pepper and let them sit at room temperature while you slice the vegetables.
10 min
- 4 boneless top sirloin steaks (about 6 oz each, 3/4 in thick)
- salt
- black pepper
- Step 2
Heat 2 tbsp of the olive oil in a large skillet over medium-high heat until it shimmers. Add the steaks and sear, without moving them, until well browned, about 2 1/2 minutes per side. They should still be rare inside. Move them to a plate.
6 min
- 4 boneless top sirloin steaks (about 6 oz each, 3/4 in thick)
- 2 tbsp olive oil
- Step 3
Lower the heat to medium and add the remaining 1 tbsp olive oil, the bell peppers and the onion with a pinch of salt. Cook, stirring now and then, until the peppers are softened and lightly browned at the edges, 8 to 10 minutes.
10 min
- salt
- 1 tbsp olive oil
- 1 red bell pepper
- 1 yellow or green bell pepper
- 1 small onion
- Step 4
Add the garlic, red pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Don't let the garlic brown.
1 min
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- 1 1/2 tsp dried oregano
- Step 5
Pour in the wine and scrape the browned bits off the bottom of the pan. Let it bubble for 1 minute, then stir in the crushed tomatoes, sugar, 1/2 tsp salt and a few grinds of pepper. Simmer, uncovered, until the sauce has thickened slightly, about 10 minutes.
11 min
- salt
- black pepper
- 1 can crushed tomatoes (28 oz)
- 1/2 cup dry red wine or water
- 1/2 tsp sugar
- Step 6
Nestle the steaks into the sauce along with any juices from the plate. Spoon some sauce over the top, cover and simmer gently until the steaks are done to your liking, 5 to 7 minutes for medium. Taste the sauce and add salt if it needs it.
6 min, hands-off
- 4 boneless top sirloin steaks (about 6 oz each, 3/4 in thick)
- salt
- Step 7
Let the pan sit off the heat for 5 minutes, then scatter with parsley and serve the steaks with the sauce and peppers spooned over, with plenty of bread for mopping.
5 min, hands-off
- 2 tbsp fresh parsley
- 1 crusty Italian bread
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026