Mediterranean beef recipe is a winner
Made and reviewed by CHARLOTTE ANGELL
Rated by JON ANGELL
For The Advocate



Jon’s Rating: Before this recipe I had never heard of peperonata. This was very different and with the garden growing soon to have fresh peppers and tomatoes this will be a good summer recipe. The flavor of the beef and peperonata were very complementary. This one was easily 4 hats on my 4 hat scale. I would encourage everyone to give this one a try.

Flank Steak Peperonata
The Complete
Mediterranean Cookbook


2 tsp. dry oregano
Salt and pepper
1 (1 ½ pound) flank steak,trimmed
  (we used sirloin steak)
1/3 cup plus 1 Tbsp. extra virgin olive oil,
  plus extra for serving
4 red or yellow bell peppers, quartered,   stemmed, seeded and cut crosswise
  into ¼-inch-wide strips
1 onion, quartered and sliced crosswise
  into ¼-inch-wide strips
Garlic, crushed to taste
1 (14.5-ounce) can diced tomatoes
2 Tbsp. capers plus 4 tsp. caper brine
¼ tsp. red pepper flakes
½ cup chopped fresh basil

Combine oregano and 1 tsp. salt in bowl. Cut steak with grain into 3 equal pieces. Sprinkle steak with oregano mixture, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.

Heat 1/3 cup oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add bell peppers, onion, garlic and ½ tsp. salt. Cover and cook, stirring occasionally, until the vegetables are soft, about 10 minutes.

Stir in tomatoes and their juice, capers and brine, and pepper flakes and cook, uncovered until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Transfer peperonata to a bowl, cover, and keep warm.

Wipe skillet clean with paper towels. Pat steaks dry with paper towels and season with pepper. Heat remaining 1 Tbsp. oil in now-empty skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120 to 125 degrees (for medium rare), 5 to 7 minutes per side. Transfer steaks to a carving board, tent loosely with aluminum foil, and let rest for 10 minutes.

Stir basil into peperonata. Slice steaks this against grain on bias. Season steak sliced with salt and pepper and drizzle with extra oil. Serve steak with peperonata.