Steak Piperade
This delectable dish features tender skirt or flank steak served with a flavorful bell pepper sauce. The steak is seasoned and cooked to perfection, then thinly sliced and topped with a savory mixture of onions, peppers, garlic, and tomatoes. The result is a mouthwatering meal that is perfect for a cozy night in or for entertaining guests. Enjoy the rich flavors and satisfying textures of this dish that is sure to become a household favorite.
— Constant Cookbook
Ingredients
- 1 skirt or flank steak, about 1 1/2 lb.
- Salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1 red onion, chopped
- 3 red or yellow bell peppers, seeded and thinly sliced crosswise
- 3 garlic cloves, minced
- 1 Tbs. chopped fresh thyme
- 1/2 cup dry white wine
- 1 can (14 1/2 oz.) diced tomatoes, with juices
Instructions
- Season the steak generously with salt and pepper. In a large fry pan over high heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil. Add the steak and cook, turning once, until medium-rare, 4 to 6 minutes, or until done to your liking. Transfer the meat to a carving board and tent with foil.
- Melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil in the same pan over medium heat. Add the onion, bell peppers, garlic and thyme and sauté until the onion is barely softened, 3 to 4 minutes. Add the wine, bring to a boil, stir to scrape up any browned bits on the pan bottom and cook for about 30 seconds. Stir in the tomatoes and their juice and simmer until the liquid is slightly reduced, about 5 minutes. Season with salt and pepper.
- Cut the meat thinly across the grain on the diagonal. Arrange the slices on a warm platter, spoon the pepper sauce over the slices and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
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