Annie Bell's Pepper Smothered Skinny Steak with Sage

CUCINA BELLA: Tastes of mamma’s cooking – with edge

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   1. Peel, halve and finely slice the onions. Peel and finely chop the garlic. Deseed and slice the peppers.
   2. Heat 3 tbsp olive oil in a large pan over a medium-low heat and fry the onion for about 10 minutes until softened and translucent, stirring occasionally and adding the garlic just before the end. Add the peppers, turn the heat up a little and continue to fry for another 10 minutes or so until they have softened.
   3. Add the tomato passata, balsamic vinegar and plenty of seasoning. Bring to the boil, then cover and cook over a low heat for 30 minutes, stirring towards the end to prevent them from sticking. Stir in the olives (you can prepare the recipe to this point in advance).
   4. Trim the steaks of any fat and slice downwards and crossways into thin strips.
   5. Heat a large nonstick frying pan over a high heat. Toss the steak strips in a bowl with 1 tbsp oil and some seasoning and, in three batches, briefly sear them for just under a minute, either by stir-frying or by turning them halfway through, then transfer them to a plate.
   6. Heat the grill. Reheat the peppers if necessary and arrange half the mixture over the base of a 30cm oval gratin or equivalent rectangular heatproof dish. Scatter the steak on top, then smooth the remaining peppers over. Scatter over the sage, drizzle over a little oil and pop under the grill until the leaves are toasted and crisp.
   7. SERVING IDEA Gnocchi tossed with butter and parmesan would be a suitable carb to offer alongside. This is also delicious stirred into pasta, again with a flurry of parmesan. May be served hot, or at room temperature.