Steak and Peppers

Season the steak generously with salt, black pepper, and paprika on both sides. Heat a drizzle of vegetable oil in a large heavy-bottomed skillet or Dutch oven over high heat.

Sear the seasoned steak in the hot pan for 2-3 minutes per side until a deep brown crust forms, then remove and set aside. Do not overcrowd the pan; work in batches if necessary.

Reduce heat to medium and add olive oil to the same pan. Sauté the onion and half large onion until softened and translucent, about 4 minutes.

Add the red pepper, green pepper, and bell peppers to the pan and cook, stirring occasionally, until they begin to soften. Stir in the red pepper flakes, capers, and fresh basil leaves.

Add the tomatoes and pour in the red wine, scraping up any browned bits from the bottom of the pan. Return the seared steak to the pan and pour in enough beef broth to nearly cover the meat.

Reduce heat to low, cover the pan, and braise the steak and peppers until the meat is tender and cooked through. Stir occasionally to ensure even cooking.

Whisk the cornstarch with a small amount of cold water to form a slurry, then stir it into the simmering braising liquid. Cook uncovered for an additional 3-4 minutes, stirring, until the sauce thickens to your desired consistency.

Taste and adjust seasoning with salt and black pepper as needed. Serve the steak and peppers hot over cooked rice, garnished with fresh basil.