Grilled Steak and Peppers Vinaigrette

Ingredients for Grilled Steak and Peppers Vinaigrette

• 1 large bunch leeks (2 to 1.4kg

• white and pale green parts only)

• 2 tablespoons unsalted butter

• 425ml reduced-sodium chicken broth

• 1 Turkish or 1/2 California bay leaf

• 3 thyme sprigs

• 900g sirloin flap steaks

• 2 tablespoons plus 2 teaspoons olive oil, divided

• 4 Cubanelle peppers (Italian green frying peppers)

• 2 tablespoons red-wine vinegar

• 2 tablespoons Dijon mustard

• 80ml extra-virgin olive oil

• Equipment: a large (2-burner) grill pan

How to make Grilled Steak and Peppers Vinaigrette

Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 1925ml , then wash.

Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons . Discard bay leaf and thyme.

Meanwhile, heat grill pan over medium-high heat until hot.

Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.

Meanwhile, halve and seed peppers and toss with remaining 2 teaspoons olive oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces.

Whisk together vinegar, mustard, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers.

Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.