Strozzapreti con Manzo, Peperoni Arrostiti e Olive

Strozzapreti con Manzo, Peperoni Arrostiti e Olive ingredients

• 2 medium red bell peppers
• 1 medium yellow bell pepper
• 1 tbsp olive oil
• 1 lb sirloin or flank steak
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 0.5 medium red onion
• 3 cloves garlic
• 1 cup cherry tomatoes
• 0.5 cup Kalamata olives
• 0.25 cup red wine
• 0.5 cup beef broth
• 0.25 tsp red pepper flakes
• 0.25 cup fresh basil
• 12 oz strozzapreti pasta
• 0.25 cup Pecorino Romano cheese

How to make Strozzapreti con Manzo, Peperoni Arrostiti e Olive

1. Roast the bell peppers: Preheat oven to 400°F (200°C). Toss the halved red and yellow bell peppers with 1 tablespoon olive oil and place them cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skins are blistered and slightly charred. Let cool, then peel the skin and slice the roasted flesh into thin strips.
2. Prepare the beef: Pat the 1 pound thinly sliced sirloin or flank steak dry with paper towels. Season generously with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
3. Sear the beef: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned beef in batches, searing for 2-3 minutes per side until nicely browned. Remove the beef from the skillet and set aside.
4. Sauté aromatics: Add the remaining 1 tablespoon olive oil to the same skillet. Add 1/2 medium thinly sliced red onion and sauté for 3-4 minutes until softened. Stir in 3 minced garlic cloves and 1/4 teaspoon red pepper flakes (if using) and cook for another minute until fragrant.
5. Build the sauce: Add 1 cup halved cherry tomatoes, 1/2 cup pitted and halved Kalamata olives, and the roasted bell pepper strips to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
6. Deglaze and simmer: Pour in 1/4 cup dry red wine and scrape up any browned bits from the bottom of the pan. Add 1/2 cup beef broth and bring the sauce to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld and the sauce to reduce slightly.
7. Cook the pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add 12 ounces strozzapreti pasta and cook according to package directions until al dente, usually 10-12 minutes. Reserve about 1/2 cup of the pasta cooking water before draining.
8. Combine and finish: Return the seared beef to the skillet with the sauce. Add the cooked and drained strozzapreti along with 1/4 cup roughly chopped fresh basil. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce and ensure it coats the pasta beautifully.
9. Serve: Taste and adjust seasoning as needed. Serve immediately, garnished with a sprinkle of 1/4 cup grated Pecorino Romano cheese.

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