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Pan-roasted Sirloin with onions and peppers

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“Really great, Saturday night supper! I serve this with twice-baked potatoes and caesar salad. My adaptation of a Mr. Food recipe.”

Ingredients Nutrition


  1. Rub steak with ground pepper and season with 1/4 teaspoon salt.
  2. Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
  3. Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
  4. Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
  5. Add balsamic vinegar and give it a few stirs.
  6. Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.

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