Paprika steak with peperonata sauce

Method

First make the peperonata sauce. Using a medium saucepan on a medium heat, add the olive oil and onion, cook gently until the onion is soft and just changing colour. Add the capsicums and garlic, cook for about 1 minute or until the garlic starts to smell fragrant. Add the tomatoes, vinegar and chilli, simmer for about 15 minutes until the capsicums are soft and the sauce is slightly thickened. While the sauce is cooking, cook the steaks. In a small bowl mix the salt, pepper and paprika thoroughly. On a large plate, use half the oil to lightly coat the steaks on both sides and sprinkle generously with the paprika mix. Heat a large heavy frying pan to high, drizzle with the rest of the oil and cook the steak for 4-5 minutes on one side and then about 3-4 minutes on the other side (depending on the thickness of the steak) for medium rare (cook for longer if you want your steaks better done). Remove the steaks from the heat and rest for about 5 minutes covered before serving. While the steaks rest add the torn basil and season the peperonata sauce. Serve the steaks with a generous helping of sauce. 

Did you know: Peperonata is a simple dish of Italian cuisine made from peppers , tomatoes and onions . It is served warm as a vegetable garnish - traditionally with potatoes, cold as an appetizer or to cold fry or poultry. For the preparation first red, green or yellow peppers (also mixed) and tomatoes are skinned, gutted and cut into strips or cubes and the onions are chopped. Then everything is cooked with olive oil or a mixture of butter and olive oil in the pot. Seasoned with salt , pepper , softness and possibly garlic . The peperonata is finished when the paprika have been decomposed, but not decomposed, and the liquid is largely evaporated. Depending on the recipe, the addition of tomatoes and onions can be dispensed with. Source: wiki