Step 1

Finely chop sage and rosemary. Brush the steaks with a little oil and cook them in a very hot pan for around 10 minutes, turning them. Add 1/4 cup white wine and the juice of 1/2 lemon and let evaporate. Add chopped sage and rosemary and cook for another 2 minutes. Remove from heat and let steaks rest covered with aluminum foil.

Step 2

Mince some thyme and basil leaves. Cut the peppers into strips and slice the tomatoes. Sauté the peppers in a drizzle of oil for 3 minutes, add the tomatoes and a little salt, then add the herbs. Cook for another 2-3 minutes.

Step 3

Season the steaks with salt and serve with the sautéed vegetables, garnished with more herbs and grated lemon zest.