Flank Steak Peperonata

Name: Flank Steak Peperonata
Yield: Serves 4 to 6
Ingredients: 1 (2-pound), flank steak, trimmed; 2 teaspoons, dried oregano; , Kosher salt and pepper; 1/3 cup plus 1 tablespoon, extra-virgin olive oil, plus extra for serving; 2 , red bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide-strips; 2 , yellow bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide strips; 1 , onion, quartered through root end and sliced crosswise into 1/4-inch-wide strips; 6 , garlic cloves, crushed and peeled; 1 (14.5-ounce), can diced tomatoes; 2 tablespoons, capers plus 4 teaspoons caper brine; 1/8 teaspoon, red pepper flakes; 1/2 cup, chopped fresh basil

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Appears in Cook's Country February/March 2015

Main Courses

Beef

Peperonata—sweet peppers slowly stewed in olive oil—can take ages to prepare. We wanted a quick version to serve with steak for a weeknight supper.

SERVES4 to 6

TIME1¼ hours, plus 30 minutes salting

WHY THIS RECIPE WORKS

Peperonata is a mixture of sweet peppers, onion, tomato, and garlic, cooked in fruity olive oil until the peppers are soft and the flavors have melded. In order to get the flavors of both to marry, we cut the flank steak with the grain into...

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