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Prep 25min
Total25min
Servings4
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Ingredients
1/2
cup basil pesto
1
tablespoon lemon juice
1/4
teaspoon dried oregano leaves
1/8
to 1/4 teaspoon crushed red pepper flakes
1
tablespoon olive oil
1
medium onion, thinly sliced (about 1 cup)
1
medium orange bell pepper, cut into bite-size strips
1
medium yellow bell pepper, cut into bite-size strips
1
lb boneless beef top sirloin steak, cut into 4 pieces
1
teaspoon garlic-pepper blend
1/2
teaspoon salt
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Steps
1
In medium heatproof bowl, mix pesto, lemon juice, oregano and pepper flakes; set aside.
2
In 12-inch nonstick skillet, heat oil over medium heat. Cook onion and bell peppers in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in pesto mixture. Return mixture to same bowl. Cover; set aside.
3
Sprinkle both sides of beef pieces with garlic-pepper blend and salt. Heat same skillet over medium-high heat. Add beef; cook 10 to 12 minutes, turning once, until browned and medium-rare doneness.
4
Return vegetable-pesto mixture to skillet with beef. Cook 1 to 2 minutes, stirring occasionally, until vegetables are hot and beef is of desired doneness. Serve pepper mixture over beef.
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