Steak with Pepper Ragout
Rinse the bell peppers, cut in half, remove the seeds and cut into thin strips. Peel the garlic.
Heat 1 tablespoon oil in a wide saucepan. Sweat the pepper strips over medium heat for 5 minutes. Press the garlic into the pan. Stir in the tomato paste, pour in the broth and season with salt and pepper. Cover and simmer for at least 5 minutes. Season with the thyme and vinegar.
Heat a frying pan with the remaining oil. Pat the beef dry and cut it into 4 slices. Fry in the frying pan over high heat for 1-2 minutes on each side. Season with salt and pepper; pour the pepper ragout over the meat before serving.