Microwave Steak & Peppers

This is steak and peppers with a sharper edge than the usual. The tenderloin gets pressed flat and crusted on both sides with crushed peppercorns, the same trick behind a French steak au poivre, so every bite carries a little peppery heat before you even reach the sauce.

That sauce is the workhorse: soy sauce for salt and umami, balsamic vinegar for tang, apple and tomato juice for body and a touch of sweetness, all thickened with cornstarch and woken up with a dash of hot sauce. It coats the steak and the vegetables in one glossy pour.

The bell peppers and green onions cook just to crisp-tender so they keep their snap against the rich beef tenderloin. Sear the steaks hard and fast to your preferred doneness, then pile them over the peppers and spoon the tangy sauce across the whole plate. Swap tamari for the soy sauce and the entire dish goes gluten-free.

Pro Tips

• Press the crushed peppercorns firmly into both sides so the crust holds during searing.
• Get your pan or browning dish screaming hot before the steak goes down. A real sear builds the crust; a lukewarm surface just steams the meat.
• Cook the peppers only to crisp-tender. Pushed further, they go limp and lose their freshness.
• Use tamari in place of soy sauce to keep the dish gluten-free.

Variations

• Use a mix of red, yellow, and green bell peppers for color and a sweeter edge.
• Swap tenderloin for sirloin or strip steak.
• Stir a little grated ginger or minced garlic into the sauce for an Asian-leaning version.