 | 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? |
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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