Dinner a la Rob

for two...

500g of steak. Don't skimp on the steak - the better the steak the better the finished result.
1 large brown onion.
1 small red capsicum (bell pepper).
1 small green capsicum.

Slice the steak into thin strips about half a centimetre thick. Put the strips into a bowl and pour on a couple of tablespoons of extra virgin olive oil. Grind some black peppercorns and some salt (to taste) over the strips, mix well and set aside. I've found that leaving it in the fridge for a couple of hours works well but if you're in a hurry the time taken to follow the next two steps is sufficient.

Peel the onion and cut into eighths. Remove the tops and the seeds from the capsica and slice em thin.

Line your ingredients up in this order: Steak, onions, capsica. Once you start cooking speed is of the essence .

Now take a large frying pan and heat to medium high. It should be hot enough that it's uncomfortable holding the palm of your hand over it for more than a couple of seconds. When it's hot enough throw the steak in and toss it around a bit. Make sure the meat doesn't stick to the pan. As soon as the meat has started to brown throw the onions in and stir again. Grind some more pepper into the pan and enjoy the aroma. Now add the capsica and keep stirring. The goal is to warm the onions and the capsica without reducing them to limpness; they should still be almost raw.

Serve on a bed of plain rice and don't be afraid to pour the pan juices on top. Serve with a Chianti or a nice Cabernet. Merlot also works .