Photo by Karen Hermann
Serves 4
4 tablespoons olive oil, divided
1 onion, sliced
½ red bell pepper, seeds removed, sliced
½ yellow bell pepper, seeds removed, sliced
3 garlic cloves, minced
1 28-ounce can San Marzano-style plum tomatoes, crushed
2 tablespoons chopped fresh oregano
Kosher salt
¼ teaspoon crushed red pepper flakes
¼ cup sliced black olives (optional)
2 tablespoons capers (optional)
1½ to 2 pounds sirloin steak, 2 inches thick; or, 4 smaller steaks, 1 to 1½ inch thick
Freshly ground black pepper
Chopped oregano for garnish
In a large saute pan over medium heat, heat 2 tablespoons oil. Add onion and peppers, and saute until onion slices are translucent. Add garlic, and cook an additional minute. Add tomatoes, oregano, salt and crushed red pepper flakes. Reduce heat, and simmer, partially covered, until sauce thickens, about 10 minutes. Add olives and capers, and stir. Remove from heat, cover and keep warm.
Heat a large skillet or grill pan over medium-high heat. Season steak with salt, black pepper and remaining oil. Cook steak 5 minutes. Turn over, and cook about 5 minutes longer for medium-rare. (Cooking time will vary, depending on cut and thickness of meat.) Remove steak to a platter, and let rest 10 minutes. Cut steak, across the grain, into thin slices, and top with warm sauce and chopped fresh oregano.
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Recipe tip
Making homemade garlic bread
Start by melting 4 tablespoons butter in a small saucepan, over medium-low heat. Add 2 finely minced or grated garlic cloves and 2 tablespoons chopped fresh parsley. Stir to combine. Split an Italian or French bread loaf in half horizontally. Using a pastry brush or spatula, spread butter-and-garlic mixture over each half of the bread. Close the loaf, wrap it in foil, and bake at 350 F for 15 to 20 minutes. Let rest 10 minutes, and cut into 2-inch-thick slices.