This is a tasty dish that never fails to impress. There's nothing subtle about it; its a hearty meat, capsicums and tomato pasta dish. Enjoy!
My husband and I loved this dish! I didn't have a flank steak, so I used a flat iron steak and I pan-fried it first and then cut it in strips. I wanted it rare, and I was afraid that the strips would over-cook. The instructions read: "simmer until the sauce thickens". There really wasn't any sauce to speak of from one can of tomatoes, so I added some V8 juice to create some. I increased the amount of paprika too: 2 tsp sweet-and-smoky, and 1 tsp of hot paprika. But that's just personal preference. This dish was scumptious. DH had two helpings at dinner and then ate the leftovers for breakfast this morning. A real keeper. Thanks, Jayda! - 27 Jan 2008 (Review from Allrecipes USA and Canada)
I thoroughly enjoyed the gnocchi (never had it before); however I found the recipe as followed to be a bit bland. I added a bit of butter to the olive oil for the saute and added some Merlot to make more sauce. I will make it again, but I will definitely "BAM" it with more spice. - 17 Jul 2008 (Review from Allrecipes USA and Canada)
No doubt this needs salt ‘n pepper, but sometimes it is possible to rush things and this is one of those times. The quick cooking process doesn’t allow the flavors time to come together so the end result is very bland. I tossed everything back in the skillet (minus the gnocchi), added a little water and let it simmer with a covered lid for about an hour. The added cooking time really enhanced the flavor making it more like a pepper steak and the meat was nice and tender. If I were doing it over, I would start by browning the meat, add all of the ingredients except the gnocchi and simmer in a covered pot for at least an hour. - 28 Apr 2011 (Review from Allrecipes USA and Canada)