Grilled Flat Iron Steak Piperade, 1/28/13

Capi Peck

Trio's {}{}{}{}{}

serves 6



For the marinade:

1 c. red wine

1/4 c. soy sauce

1/4 c. olive oil

1 1/2 t. minced garlic cloves

1/4 c. chopped parsley leaves


6 8-ounce flat-iron steaks


Mix all ingredients together, divide equally into two ziplocs and marinate flank steak for at least 4 hours.


For the Piperade:

6 Roma tomatoes, finely diced

1 1/2{} T. olive oil

2 cloves garlic, finely minced

2 yellow onions, halved and thinly sliced

kosher salt to taste

1 T. fresh thyme leaves

1 bay leaf

2 red bell peppers, sliced lengthwise into 1/4-inch strips

2 yellow bell peppers, sliced lengthwise into 1/4-inch strips

1 1/2{} t. smoked paprika


Heat oil in pan over medium heat.{} Add onions and cook until soft and beginning to color, about 10 minutes.{} Add garlic and cook another 2 minutes.{} Stir in herbs and pepper slices.{} Season with salt.{} Cover and cook, stirring occasionally, until peppers are softened, about 10 minutes.{}


Stir in diced tomato and smoked paprika.{} Taste and adjust seasonings as necessary.{} Cook uncovered until mixture melds together and juices have slightly thickened.


Grill steaks order, let rest 5 minutes and slice across the grain on the diagonal.{} Place piperade on the bottom of a plate and fan steak over piperade.{} Serve with patatas bravas or roasted potatoes drizzled with roasted tomato & garlic aioli. Garnish with charred whole green onions, if desired.