Steak and Peppers in Chimichurri Sauce

Need a quick dinner idea? This colorful, flavorful beef dish is complete in 25 minutes...and there's just one skillet to wash! ...MORE + LESS -

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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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.