Five-Pepper Steak
Ingredients
- 1 1/4 pounds flank steak, sliced 1/4 in. thick ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- 2 tablespoons canola oil, divided ⓘ
- 3 green onions, trimmed and thinly sliced, plus sliced dark green ends of 2 more, for topping ⓘ
- 2 garlic cloves, thinly sliced ⓘ
- 2 red bell peppers, seeded and sliced into thin strips
- 1 jar (12 oz.) piquillo peppers, drained, rinsed, and sliced ⓘ
- 6 to 8 Peppadew peppers (about 2 oz.), chopped, plus 6 tbsp. Peppadew pickling liquid
- 1 1/2 tablespoons sherry vinegar ⓘ
- 1/2 teaspoon hot smoked Spanish paprika (pimenton picante) ⓘ
Instructions
- Heat a large cast-iron frying pan over medium-high heat. Season meat with salt and pepper. Add 1 tbsp. oil to skillet, then add meat and brown in 2 batches, 2 to 3 minutes per side. Transfer to a plate.
- Add remaining 1 tbsp. oil to frying pan, then add 3 thinly sliced green onions, garlic, and bell peppers; cook until lightly charred, 2 to 3 minutes. Add piquillos, Peppadews, Peppadew liquid, sherry vinegar, and smoked paprika and cook until liquid thickens, 4 minutes. Return meat to pan and cook 1 minute more. Divide among 4 plates and top with sliced green onion ends.
Nutrition & Diet Analysis (per serving)
445
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).