Steak with Bell-Pepper Sauce

1. In a small skillet, heat 2 teaspoons olive oil over medium heat. Trim and season 1 shell steak with coarse salt and ground pepper; cook until desired doneness, about 2 minutes per side for medium-rare. Transfer steak to a plate; cover with foil to keep warm.

2. Make sauce: Add 1 halved and thinly sliced small onion to pan; cook, stirring often, until starting to soften, about 3 minutes.

3. Add 1 yellow bell pepper, thinly sliced, 2 thinly sliced garlic cloves, and 1/4 teaspoon dried oregano, season with salt and pepper. Cook until bell pepper is crisp-tender, about 5 minutes.

4. Add 3 tablespoons red-wine vinegar, and bring to a boil; continue boiling until almost evaporated, about 1 minute. Add 2 tablespoons tomato paste and 1/3 cup water; cook 1 minute more. Spoon pepper sauce over steak.

Source: Martha Stewart Everyday Foods