Entrée: United States – Steak with Bell Pepper Salsa

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lbs (900 g) beef steak (such as ribeye or sirloin)
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 medium onion, finely chopped
2 tomatoes, finely diced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
Salt to taste
Black pepper to taste

Show original ingredient measurements

2 lbs / 900 g beef steak (such as ribeye or sirloin)
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 medium onion, finely chopped
2 tomatoes, finely diced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
Salt to taste
Black pepper to taste

Instructions

1. Preheat your grill or a heavy skillet over medium-high heat. Season the steak with salt and pepper. Cook the steak to your desired doneness, about 4-5 minutes per side for medium-rare. Let the steak rest while you prepare the salsa.
2. In a large bowl, combine the diced red and green bell peppers, onion, and tomatoes. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper to taste. Mix well.
3. Slice the rested steak and arrange it on a serving platter. Spoon the bell pepper salsa over the sliced steak and serve immediately. Enjoy with your choice of sides, such as roasted vegetables or potatoes.