Sizzling Steak and Pepper Pasta

 Sizzling Steak and Pepper Pasta

Ingredients (serves 2-3):

250g pasta (penne, tagliatelle, or linguine)

300g steak (rump, flank, or ribeye, depending on preference)

1 red bell pepper (or yellow for milder), sliced

1 onion (optional), sliced

2 cloves garlic, minced

1 tbsp soy sauce

1 tbsp balsamic or lemon vinegar (to tenderize the meat)

1 tsp paprika (preferably smoked)

1 pinch chili pepper (optional)

Salt and pepper

Olive oil

Grated Parmesan or cheese (optional)

Fresh parsley or cilantro for the finishing touch

Preparation:

Prepare the meat

Slice the steak into thin strips.

Marinate with soy sauce, balsamic vinegar, paprika, garlic, a drizzle of oil, salt, and pepper for 10-15 minutes.

Cook the pasta

Boil salted water and cook the pasta according to the package instructions. Drain, reserving a little of the cooking water.

Sea the steak

Heat a frying pan (or wok) very hot with a drizzle of oil.

Sea the steak over high heat for 1 to 2 minutes, just until browned (it should remain tender). Remove and set aside.

Sizzle the peppers

In the same pan, add a little oil if needed.

Sauté the onion (if using) then add the peppers. Grill for 5-7 minutes until tender and lightly caramelized.

Mix everything together.

Return the meat to the pan with the peppers.

Add the cooked pasta, a splash of pasta cooking water to thicken, and adjust the seasoning.

Sizzle for 1-2 minutes to blend the flavors.

Serve hot.

Sprinkle with fresh parsley, grated Parmesan cheese, or even a few chili flakes for a spicy kick.

Tip:

For an even more indulgent version, add a drizzle of cream or a little cream cheese at the end to thicken the sauce.