Zesty Steak Pasta

Instructions

1. 1

   Thinly slice the steak across the grain. Seed and thinly slice the bell peppers, thinly slice the onion, mince the garlic and finely grate the Parmesan. Season the steak with ¼ teaspoon salt and ¼ teaspoon black pepper.

2. 2

   Heat the olive oil in a large, wide, heavy-bottomed pot over medium-high heat. Sear the steak in two batches for 2–3 minutes per batch, turning once, until browned outside and still slightly pink in the center. Transfer to a plate.

3. 3

   Reduce the heat to medium. Add the onion and bell peppers to the same pot and cook for 5–6 minutes, stirring occasionally, until beginning to soften. Stir in the garlic, paprika, oregano and red pepper flakes and cook for 30 seconds.

4. 4

   Pour in the tomato sauce and 600 ml water, scraping up the browned bits. Add the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a boil, then stir in the pasta. Reduce to a steady simmer and partially cover. Cook for 12–16 minutes, stirring frequently, until the pasta is tender and the sauce coats it; uncover for the final few minutes if the sauce needs thickening.

5. 5

   Reduce the heat to low and fold in the steak and its juices for 30–60 seconds. Remove from the heat and stir in the Parmesan until melted. Divide among four bowls and serve.