Seared Sirloin Steaks with Rustic Pepper-Onion Tomato Olive Sauce

This dish brings together beautifully seared sirloin steaks and a rustic Mediterranean-inspired sauce bursting with peppers, onions, tomatoes, olives, and capers. The result is a hearty, vibrant meal that feels both comforting and gourmet. The pan sauce delivers smoky, briny, and subtly sweet notes that complement the beef perfectly. Ready in just 30 minutes, this recipe is ideal for weeknights when you want something impressive with minimal effort. Serve it straight from the skillet for an authentic, rustic presentation.

Ingredients

For the Steaks

• 2–3 sirloin steaks (about 1 inch thick)
• Salt and black pepper, to taste
• 1 tbsp olive oil (for searing)

For the Rustic Pepper-Onion Tomato Olive Sauce

• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup crushed tomatoes
• ½ cup green olives, whole or sliced
• 2 tbsp capers, drained
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ cup beef broth or water
• Optional: a splash of red wine for deeper flavor
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Sear the Steaks

1. Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat.
2. Pat steaks dry and season generously with salt and black pepper.
3. Place steaks into the hot skillet and sear for 3–4 minutes per side, or until browned and caramelized.
4. Remove steaks from the pan and set aside (they will finish cooking in the sauce).

2. Sauté the Vegetables

1. Add the remaining tablespoon of olive oil to the same skillet.
2. Add sliced red pepper and onion and sauté for 5 minutes, until softened and slightly charred around the edges.

3. Build the Sauce

1. Add minced garlic, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
2. Stir in crushed tomatoes, olives, and capers.
3. Add beef broth or water — and optionally, a splash of red wine for deeper flavor.
4. Bring to a gentle simmer and cook for 5 minutes to thicken.

4. Return the Steaks

1. Nestle the seared steaks back into the skillet, spooning some sauce over the top.
2. Simmer for 3–6 minutes depending on desired doneness (3 minutes for medium-rare, 5–6 for medium).

5. Finish & Serve

Top with freshly chopped parsley and bring the skillet directly to the table or serve over your favorite sides.

Tips, Variations & Storage

Tips

• Pat steaks dry before searing for the best crust.
• Don’t overcrowd the pan — sear steaks in batches if needed.
• For a thicker sauce, simmer uncovered a few extra minutes.

Variations

• Swap sirloin for ribeye, NY strip, or flank steak.
• Use roasted red peppers for extra sweetness.
• Add chili flakes for heat.
• Replace green olives with Kalamata for deeper briny flavor.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently in a covered skillet over low heat with a splash of broth to keep the sauce loose.

Perfect Side Dishes

• Garlic mashed potatoes
• Buttered rice or herbed couscous
• Roasted baby potatoes
• Grilled or roasted asparagus
• Crispy polenta cakes

Quick Info

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 3
• Cuisine: Mediterranean-inspired / Modern