In a large saute pan over medium-high heat, heat 2 tablespoons olive oil. Season the steak with salt and pepper and add to the pan. Sear on both sides, about 4 minutes per side. Add the onion, red and green peppers, garlic, and Cubanelle peppers and saute until vegetables are soft. Remove steak from pan and let rest for 3 to 4 minutes. Add the brandy and light, cooking until flames die down. Top steak with hot pepper mixture and serve immediately. Serve with Roasted potatoes.
Heat the oil in a large skillet. Add the potatoes, season the potatoes with salt and pepper. Toss to coat. Cook, stirring occasionally, until potatoes are cooked.