Pepper Steak with Roasted Red Pepper Pesto

Oxmoor House
Using a grill pan allows you to grill year-round. A cast-iron skillet works well as a grill pan substitute.
4 to 6 servings


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1 1/2 pounds sirloin steak (1 1/2
1/2 teaspoon salt
1 tablespoon coarsely ground black pepper
2 tablespoons olive oil
1 (7-oz.) jar refrigerated pesto
1 (7-oz.) jar roasted red bell peppers, drained and chopped
1 tablespoon lemon juice


Prep: 4 Minutes
Cook: 15 Minutes

Sprinkle both sides of steak with salt and 1 Tbsp. pepper; brush with olive oil. Place grill pan over medium-high heat until hot. Cook steak in hot grill pan 5 to 7 minutes on each side or until desired degree of doneness. Transfer steak to a carving board, and let stand 5 minutes.

Meanwhile, combine pesto, chopped roasted red pepper, and lemon juice in a small bowl.

Cut steak into thin slices, and transfer to a serving platter. Serve with red pepper pesto.

Created date

August 2009