Sauteed Steak in Piperade sauce
A quick skirt steak recipe sautéed with pepper, garlic and tomatoes.
- Skirt or flank steak, 11/2 lb (750 g)
- Salt and freshly ground pepper
- Unsalted butter, 2 tablespoons
- Olive oil, 2 tablespoons
- Red onion, 1, chopped
- Red or yellow bell peppers (capsicums), 3, seeded and thinly sliced crosswise
- Garlic, 3 cloves, minced
- Fresh thyme, 1 tablespoon chopped
- Dry white wine, 1/2 cup (4 fl oz/125 ml)
- Diced tomatoes, 1 can (141/2 oz/455 g)
1. Brown the steak.
Season the steak generously with salt and pepper. In a large frying pan over high heat, warm 1 tablespoon each of the butter and oil. Add the steak and cook, turning once, for 4–6 minutes total for medium-rare, or until done to your liking. Transfer the meat to a carving board and tent with aluminum foil.
2. Make the sauce.
Warm the remaining 1 tablespoon each butter and oil in the pan over medium heat. Add the onion, peppers, garlic, and thyme and sauté until the onion is barely softened, 3–4 minutes. Add the wine, bring to a boil, stirring to scrape up the browned bits on the pan bottom, and boil for about 30 seconds. Stir in the tomatoes and their juice and simmer until the liquid is slightly reduced, about 5 minutes. Season to taste with salt and pepper.
3 Slice the meat.
Slice the meat thinly across the grain on the diagonal. Arrange the slices on dinner plates or on a serving platter, spoon the sauce over the slices, and serve.
Always let meat rest before carving, allowing the juices that accumulate while cooking to redistribute themselves throughout the piece of meat. While resting, the temperature of the meat can rise 5°–10°F (3°–6°C).
Recipe from Meals in Minutes Simple Suppers, copyright 2011, Weldon Owen Inc.