Steak Piperade

Mixed colored peppers sounded yummy on our CSA list so I found this recipe to utilize those. The recipe is from my Williams-Sonoma Simple Suppers cookbook (in the Food Made Fast series). These cookbooks are great; they've been featured in this post, this post, and this post!

1 1/2 lb skirt or flank steak
salt and freshly ground pepper
2 tbsp unsalted butter
2 tbsp olive oil
1 red onion, chopped
3 red or yellow bell peppers, seeded and thinly sliced
3 garlic cloves, minced
1 tbsp fresh thyme, chopped
1/2 cup dry white wine
114.5-oz can diced tomatoes

Brown the steak. Season the steak generously with salt and pepper. In a large frying pan over high heat, warm 1 tbsp 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.

Make the sauce. Warm the remaining 1 tbsp each butter and oil in the pan over medium heat. Add the onions, peppers, garlic, and thyme and saute 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.

Slice the meat. Slice the meat thinly across the grain on a diagonal. Arrange the sliced on dinner plates or on a serving platter, spoon the sauce over the slices, and serve.

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