Kitchen notes · a little help before you start
Sirloin Steak with Pesto, Bell Peppers (Capsicum) & Flatbread
Sirloin Steak with Pesto, Bell Peppers (Capsicum) & Flatbread brings together steak, red bell pepper, and pesto. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Keep a bowl or plate nearby
Part of the food comes out of the pan before going back in later. Have somewhere ready to put it, and keep that handoff in the recipe’s order.
3. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Get to know the ingredients
Steak
Look at how this ingredient comes into the method: Preferably bring your steak to room temperature.
Red bell pepper
Look at how this ingredient comes into the method: Season steaks generously with salt and pepper.
Pesto
Look at how this ingredient comes into the method: Serve the steaks topped with the bell pepper and with Pesto and Flatbread on the side.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Sirloin Steak with Pesto, Bell Peppers (Capsicum) & Flatbread
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve the steaks topped with the bell pepper and with Pesto and Flatbread on the side. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Remember the occasional stir
Keep the pan where you can return for the stirring step in the method. Use the stated heat and finish check while it warms or cooks.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Preferably bring your steak to room temperature.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What happens at the end?
Keep this part of the method in view: Serve the steaks topped with the bell pepper and with Pesto and Flatbread on the side.
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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