Grilled Steak And Peppers Vinaigrette
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1.75 cups
Chicken Broth (reduced-sodium)910 g
Steak (sirloin flap)2 tbsp
Olive Oil (divided)2 tbsps
Wine Vinegar (red-)2 tbsps
Dijon Mustard5 tbsps
Extra-Virgin Olive OilDirections:
1
Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash
2
Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes
3
Uncover and boil until liquid has reduced to about 2 tablespoons
4
Discard bay leaf and thyme
5
Meanwhile, heat grill pan over medium-high heat until hot
6
Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper
7
Grill steaks, turning once, about 8 minutes total for medium-rare
8
Transfer to a plate and let rest 15 minutes
9
Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper
10
Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total
11
Cut crosswise into 1-inch pieces
12
Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl
13
Add extra-virgin olive oil in a slow stream, whisking until emulsified
14
Add peppers
15
Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette
16
Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash
17
Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes
18
Uncover and boil until liquid has reduced to about 2 tablespoons
19
Discard bay leaf and thyme
20
Meanwhile, heat grill pan over medium-high heat until hot
21
Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper
22
Grill steaks, turning once, about 8 minutes total for medium-rare
23
Transfer to a plate and let rest 15 minutes
24
Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper
25
Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total
26
Cut crosswise into 1-inch pieces
27
Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl
28
Add extra-virgin olive oil in a slow stream, whisking until emulsified
29
Add peppers
30
Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette