Sirloin Steak with Pesto, Bell Peppers (Capsicum) & Flatbread

Beef is like wine. You get what you pay for. So if you invest in a good steak, keep it simple and concentrate on the sides to serve up a dinner that will make any meat lover beam with pleasure.

Ingredients

• 2 x 10oz / 300g sirloin beef steak (, 2.5 cm/ 1 inch thick (the best you can afford))
• 2 tbsp vegetable oil ((or canola), separated)
• 1 red bell pepper ((capsicum), deseed, halved and sliced into strips)
• Salt and pepper
• Salt and pepper
• Pesto ((preferably homemade - see notes for recipe))
• Flatbreads ((see recipe Easy Soft Flatbread (No Yeast)))

Instructions

1. 1

   Preferably bring your steak to room temperature. This will take 30 minutes if the air temperature is warm/hot, or an hour if it's cool.

2. 2

   Season steaks generously with salt and pepper. Do this just before you cook it.

3. 3

   Heat 1 tbsp oil in a heavy based fry pan over high heat until it starts to smoke.

4. 4

   Place steaks in the fry pan. Cook each side for 2 minutes for medium rare. See notes for cooking times.

5. 5

   Remove steaks from the fry pan onto a plate and cover loosely (not tightly) with foil. Allow to rest for 5 minutes, up to 10 minutes.

6. 6

   While the steak is resting, return the fry pan to the stove over medium high heat with 1 tbsp oil.

7. 7

   Add the bell pepper (capsicum) and cook, stirring occasionally, until nicely charred. Remove from heat.

8. 8

   Serve the steaks topped with the bell pepper and with Pesto and Flatbread on the side.