Thyme steak & pepper skillet

Ingredients

• 600 g raw boneless top-sirloin cap steak, visible external fat removed, cut into 2.5 cm pieces
• 300 g red and green bell peppers, diced
• 240 g tomatoes, cut into bite-size pieces
• 150 g onion, diced
• 9 g garlic, minced
• 27 g olive oil, divided
• 30 ml water
• 4 g fresh thyme leaves
• 3 g salt
• 0.5 g black pepper

Let’s make it

1. Pat the steak dry and season with half the salt and pepper. Heat 14 g oil in a large skillet over medium-high heat. Cook peppers and onion for 7–9 minutes, stirring, until browned at the edges. Add the garlic for the final 30 seconds. Transfer vegetables to a bowl.
2. Add the remaining oil. Cook steak in two uncrowded batches, turning for 5–7 minutes per batch or as needed. Check several of the largest pieces with a thin-probe thermometer inserted from the side: each should reach at least 145°F (63°C). Transfer to a clean plate and rest at least 3 minutes.
3. Add tomatoes, thyme, water and the remaining salt and pepper to the skillet. Cook for 2–3 minutes, scraping up browned bits, until the tomatoes begin to soften but retain some shape.
4. Return vegetables and steak with their juices and toss just until hot. Divide the steak and vegetables evenly among four plates; the stated portion is one-quarter of the skillet, without an additional side.