easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Thursday, December 8, 2016

Flat Iron Steak Peperonata

When I saw this dish on Elly Says Opa, I knew I had to make it right away.  And I knew it would pair perfectly with polenta.  Bell peppers are an easy sell in my house, no matter what the color, so this was a huge success for dinner.  The steak was deliciously tender and the peppers were sweet with a nice tang from the caper brine.  I may have a made a bit of a smoke disaster during cooking, I hate using the exhaust fan because of the noise, but the smoke alarm going off is worse noise, right?
Flat Iron Steak Peperonata

1 (1-pound) flat iron steak
1 teaspoon dried oregano
1 ½ teaspoons Kosher salt, divided
3 tablespoons olive oil, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ onion, sliced
3 garlic cloves, minced
1 cup diced tomatoes
1 tablespoon capers
pinch of dried red pepper flakes
1 teaspoon dried basil

Cover the steak with the oregano and 1 teaspoon salt, wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the bell pepper, onion, garlic and ½ teaspoon salt. Cover and cook, stirring occasionally, for 10 minutes. Stir in the tomatoes, capers, red pepper flakes and basil. Transfer the Peperonata to a bowl, cover to keep warm.

Pat the steak dry with a paper towel. Add the remaining tablespoon of olive oil to the skillet, cook the steak 5 minutes per side for medium rare. Allow the steaks to rest 10 minutes before slicing thinly against the grain. Serve the sliced steak with the Peperonata.
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