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Steak Piperade

Steak Piperade

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Always let meat rest before carving, allowing the juices that accumulate while cooking to redistribute themselves throughout the piece of meat. While resting, the temperature of the meat can rise 5° to 10°F.


  • 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


Brown the steak
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, 4 to 6 minutes total for medium-rare, or until done to your liking. Transfer the meat to a carving board and cover loosely with aluminum foil.

Make the sauce
In the same pan over medium heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. oil. Add the onion, bell peppers, garlic and thyme and sauté until the onion is barely softened, 3 to 4 minutes. Add the wine and bring to a boil, stirring to scrape up the browned bits from the pan bottom, and boil for about 30 seconds. Stir in the tomatoes and their juices and simmer until the liquid is slightly reduced, about 5 minutes. Season with salt and pepper.

Slice the meat
Slice the meat thinly across the grain on the diagonal. Arrange the slices on dinner plates or on a platter, spoon the sauce over the slices and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).