Chimichurri Steak Strips with Blistered Peppers

Ingredients

• 2 medium (238 g) red bell peppers, cut into thick strips
• 3 1/2 oz (99 g) top sirloin steak
• a pinch of fine sea salt and black pepper
• 1 cup (60 g) fresh parsley, chopped
• 2 tsp (2 g) dried oregano
• 1 garlic clove, minced
• 1 tbsp (15 ml) red wine vinegar
• 2 tsp (10 ml) olive oil
• a pinch of red chili flakes

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Method

1. Cook the peppers in a dry 10-inch (25cm) skillet over high heat for 5 minutes, turning twice only, until browned in patches and soft. Tip them out.
2. Season the steak with the salt and pepper and sear it in the hot pan for 2 minutes a side, until it reaches 145°F (63°C). Rest 5 minutes and slice across the grain.
3. Meanwhile make the chimichurri by hand: chop the parsley, oregano and garlic finely and stir in the vinegar, oil and chili flakes; blended, it turns to sludge. Toss the steak with the peppers and spoon the chimichurri over.