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  • Writer's pictureKevin

Skillet Steak Peperonata

A fancy name for a simple recipe of steak and peppers. Sirloin tip steak is one of our favorite steaks and also one we always have in stock. It's versatility for fajitas, steak sandwiches, salads and more in addition to a low price point compared to other slicing steaks makes it a great choice for a variety of recipes.


  • 1 Highland Spring Farm Sirloin Tip Steak

  • 3 tablespoons of extra-virgin olive oil

  • 1 red onion, sliced

  • 3 bell peppers, cored and sliced into thin strips

  • 1 garlic clove, minced

  • 3/4 teaspoon salt

  • 1/2 teaspoon smoked paprika

  • Pinch of red pepper flakes

  • 1/2 cup tomato sauce

  • 2 tablespoons finely chopped parsley

  • 1 tablespoon sherry vinegar or red wine vinegar

  • Kosher salt

  • Ground black pepper


  1. Heat 2 tablespoons of the oil in a skillet over medium-high heat

  2. Add the onion and peppers to the skillet and still occasionally until they are limp

  3. Add the garlic, salt, paprika, and pepper flakes and cook for another minute

  4. Add tomato sauce, parsley, and vinegar and cook until sauce thickens into a paste and the peppers are tender

  5. Preheat the oven to 250 degrees and place the mixture into a bowl to keep it warm in the oven

  6. Season the steak liberally with kosher salt and pepper

  7. Add the remaining olive oil in the skillet over medium-high heat and add the steak, browning for about 3-4 minutes per side for medium rare

  8. Let the steak rest on a cutting board (covered) for 5-10 minutes

  9. Slice against the grain into 1/4 inch strips

  10. Serve the slices of steak topped with the peperonata

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