Piperade, a Basque-style mixture of sweet peppers and onions, is an excellent topping for quick-cooking steaks. Searing the steaks in a pan leaves some meaty flavor for the peppers, but you could also fire up the grill.
- 1 1/2 lb. (750 g) skirt or flank steak
- Kosher salt and freshly ground pepper
- 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 (4 fl. oz./125 ml) dry white wine
- 1 can (14 1/2 oz./455 g) diced tomatoes
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, until medium-rare, 4 to 6 minutes, or until done to your liking. Transfer the meat to a carving board and tent with foil.
Melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil in the same pan over medium heat. Add the onion, bell peppers, garlic and thyme and sauté until the onion is barely softened, 3 to 4 minutes. Add the wine, bring to a boil, stir to scrape up any browned bits on the pan bottom and cook for about 30 seconds. Stir in the tomatoes and their juice and simmer until the liquid is slightly reduced, about 5 minutes. Season with salt and pepper.
Cut the meat thinly across the grain on the diagonal. Arrange the slices on a warm platter, spoon the pepper sauce over the slices and serve immediately. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)