Rosemary Beef & Pepper Skillet

Name: Rosemary Beef & Pepper Skillet
Total time: 40 min
Yield: 2 servings
Ingredients: 400 g Sirloin steak; 150 g Red onion; 1 whole Bell pepper; 150 g Tomato; 2 cloves Garlic; 10 g Fresh ginger; 3 g Fresh rosemary; 1 tbsp Neutral cooking oil; 15 g Unsalted butter; 2 whole Pita breads; 0.5 tsp Salt; 0.25 tsp Black pepper

Quick-seared beef cubes, red peppers and soft onion wedges meet rosemary and butter, with warm pita for the pan juices.

40 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Sirloin steak400 g
Red onion150 g
Bell pepper1 whole
Tomato150 g
Garlic2 cloves
Fresh ginger10 g
Fresh rosemary3 g
Neutral cooking oil1 tbsp
Unsalted butter15 g
Pita breads2 whole
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and milk. Check pita for sesame and other allergens.

Method

Cut everything before heating

Peel the onion and cut into thin wedges. Deseed the red bell pepper and slice into 1 cm strips. Core and chop the tomato into 2 cm pieces. Peel and mince the garlic and ginger. Strip the rosemary leaves from their stems and finely chop the leaves. On a separate board, trim the steak and cut across the grain into 2 cm cubes; pat dry.

Brown the beef in batches

Heat a wide 28 cm frying pan over medium-high heat. Season the beef with the salt and pepper. Add half the oil and half the beef, leaving space between pieces. Sear for 3–4 minutes, turning to brown several sides, then transfer to a plate. Repeat with the remaining oil and beef. The beef will finish cooking later; do not use this plate for serving without washing it.

Soften the vegetables

Lower the heat to medium and add the butter, onion and pepper to the pan. Cook for 6–8 minutes, stirring, until softened. Add the garlic, ginger and rosemary and stir for 1 minute. Add the tomato and cook for 2 minutes, scraping the browned bits into its juices.

Finish the skillet and warm the pita

Return the beef and its juices to the pan. Toss over medium heat for 2–4 minutes, until the thickest cubes reach 71°C (160°F); check several pieces with a clean thermometer. Meanwhile, warm the pita in a separate dry frying pan for about 1 minute per side, then cut into wedges.

Serve immediately

Divide the beef and vegetables between two plates and spoon over the light pan juices. Add one pita per person. Serve promptly so the sirloin stays tender.

Choose a tender sirloin steak, not stewing beef. The rosemary butter is a simple house seasoning, not a substitute presented as traditionally infused spiced butter.

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