Serves 4
Seared, marinated steak is topped with fresh primavera-style peppers with garlic and herbs. Summer and fall are the best time for this dish, when farmers market bell peppers are at their sweetest.
Marinade
1/4 cup fresh minced herbs (oregano, thyme, rosemary, lavender...)
1/2 cup sliced jarred sundried tomatoes
1 tablespoon oil from jarred sundried tomatoes
1/2 cup port, or pomegranate juice
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons honey or agave nectar
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 pound flank or skirt steak, 3/4-1"-thick
Pepper Saute
2 teaspoons olive oil
1 1/2 cups diced red and orange bell peppers
2 shallots, minced
2 cloves garlic, thinly sliced
Remaining marinade from steak
3 tablespoons fresh herbs (same as above), and a little more for garnish
Salt and black pepper, to taste
Mix the marinade ingredients in a large bowl. Add the flank steak in one or two pieces to the marinade. Cover and marinate at least 2 hours (up to 8 hours or over night).
Heat a large skillet over medium heat. Remove the steak from the marinade, removing any large bits of sundried tomato from the meat. Pat the steak with a paper towel. Without adding oil, place the meat into the pan and sear each side for 3 minutes, or intil desired doneness is acheived.
Remove the steak to a cutting board to sit for 5 minutes.
For the saute, add the 2 teaspoons olive oil to the same pan. Add the bell peppers, shallot and garlic and saute for 1-2 minutes, until the pepper is crisp-tender. Add the marinade, herbs, and salt and pepper, to taste. Cook another 30-60 seconds, until warmed through.
Slice the meat and arrange on a serving platter. Pour the sauteed pepper sauce over the meat. Sprinkle with the remaining fresh herbs. Serve warm or room temperature.
©2008 Copyright Alison Anton - All rights reserved.