Steaks with Sweet and Sour Peppers

Juicy seared steaks, topped with an Asian-inspired, sweet and tangy blend of bell peppers, soy sauce, apricot preserves, ginger, and garlic.

Course Main Course

Cuisine American

Diet Gluten Free, Dairy Free Diet

Keyword bell peppers, dinner, quick and easy, seared steaks, steak, weeknight

Prep Time 10

Cook Time 10

Resting Time 10

Total Time 30

Servings

Calories 609kcal

4 steaks of choice about 5 ounces each, I used top sirloin
Salt and freshly ground black pepper
2 tablespoons olive oil divided
2 bell peppers any color, seeded and sliced, or 2 cups sliced sweet mini peppers
2 cloves garlic minced
1/4 teaspoon ground ginger
1/3 cup apricot preserves or orange marmalade
2 tablespoons soy sauce
1 tablespoon mirin or Shaoxing Japanese or Chinese cooking wine

Season both sides of the steaks with salt and black pepper. Let stand at room temperature for 10 to 15 minutes.
Meanwhile, to make the peppers, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the peppers and cook for 3 to 5 minutes, until soft. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the apricot preserves, soy sauce, and cooking wine and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes.
To cook the steaks, add the remaining tablespoon of oil to a large skillet, or brush the oil on the surface of a stovetop grill pan or griddle. Set the pan over medium-high heat. When the pan is hot, add the steaks and cook for 3 to 5 minutes per side for medium-rare to medium, or longer for more fully cooked steak.
Remove the steaks from the heat and let stand for 5 minutes.
Top the steaks with the sweet and sour bell peppers. Top with green onions, if using, and serve.