Peperonata is a delectable Italian condiment that I married with steak for a taste that’s reminiscent of a great pepper steak sandwich. When teamed with an ample mix of sweet peppers, a single steak can make a steak supper for four that’s light and a little unexpected. Top round steak is wonderfully lean with excellent beefy flavors that would work with this bold combination. You could instead use tri-tip steak, which has a pleasingly coarse texture, for this rustic supper. Serve this colorful sauté with orzo, polenta, or spaghetti squash. You could go all the way and turn this into a submarine sandwich on a toasted roll, seeing as this recipe makes ample peperonata to load the sub up.–Lynne Curry
LC It's Not Easy Being Green Note
A word of caution: Don’t use green bell peppers in this peperonata. We know, some of you love your green bell peppers. And that’s very nice for you. But red, yellow, and orange bell peppers have a distinctly different flavor profile, one whose sweet notes meld marvelously with the other ingredients here. The rather unique smack of green bell peppers? Not so much. Trust us.
Skillet Steak Peperonata Recipe
- Quick Glance
- 30 M
- 45 M
- Serves 4
- 3 tablespoons extra-virgin olive oil, divided
- 1 red onion, thinly sliced
- 3 medium bell peppers (red, yellow, orange, or a combination), thinly sliced
- 1 garlic clove, minced
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika, such as Pimentón de la Vera
- Pinch red pepper flakes
- 1/2 cup store-bought or homemade tomato sauce
- 2 tablespoons lightly packed, finely chopped flat-leaf parsley leaves
- 1 tablespoon sherry vinegar or red wine vinegar
- One 12- to 16-ounce sirloin steak (1 to 1 1/4 inches thick)
- Kosher salt and freshly ground pepper
- 1. Preheat the oven to 250°F (121°C).
- 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until they begin to turn limp and barely brown at the edges, about 8 minutes.
- 3. Add the garlic, salt, paprika, and pepper flakes, and cook until it becomes fragrant, about 1 minute. Add the tomato sauce, parsley, and vinegar and cook until the sauce thickens to nearly a paste and the peppers are tender, about 10 minutes. Spoon the peperonata mixture into a heatproof bowl and place it in the oven to keep warm.
- 4. Wipe out the skillet and return it to medium-high heat. Add the remaining 1 tablespoon olive oil to the skillet and heat until it shimmers. Meanwhile, pat the steak dry and season it liberally on both sides with the salt and pepper. Toss the steak in the skillet and let it cook, untouched, until nicely browned, 3 to 3 1/2 minutes. Using tongs, flip it and let it brown on the second side, an additional 3 to 3 1/2 minutes for medium-rare. (If you prefer to cook the steak to medium or beyond, slide the skillet off the burner and let the steak rest in the skillet for 1 to 3 minutes and the residual heat will continue to cook it.) Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
- 5. Slice the steak across the grain into strips about 1/4 inch thick. Divvy the steak slices among plates and top with the peperonata.
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