Ingredients
The following ingredients have 4 Servings
- 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
- 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
- 1 (12- to 16-ounce) sirloin steak ((1 to 1 1/4 inches [25 to 30 mm] thick))
- Kosher salt and freshly ground pepper
Instruction
- Preheat the oven to 250°F (121°C).
- 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.
- 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.
- 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.) Move the steak to a cutting board and let it rest for 5 to 10 minutes.
- Slice the steak across the grain into strips about 1/4 inch thick. Divvy the steak slices among plates and top with the peperonata.
