Substitution Tip:
You can use a 370-mL jar of roasted red peppers instead of piquillo peppers.
Ox and Angela's grilled flatiron steak with piquillo-pepper confit
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PREP TIME
10 min
TOTAL TIME
45 min
Makes
4 Servings
Grilled flatiron steak with piquillo-pepper confit.Photo, Angus Fergusson.
Ingredients
- 370-mL jar roasted piquillo peppers , drained
- 1/2 cup extra-virgin olive oil
- 1/2 cup sherry vinegar
- 1 tbsp granulated sugar
- 3 garlic cloves , minced
FOR STEAK:
- 680 g flatiron steak
- 2 tsp olive oil
- 1/2 tsp salt
Instructions
- Pat peppers dry with paper towels. Combine with extra-virgin oil, vinegar, sugar and garlic in a blender. Whirl until puréed. Transfer mixture to a medium saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, stirring often, until sauce is reduced to 1 cup, 20 to 25 min. Let cool slightly.
- Preheat barbecue to medium-high.
- Brush both sides of steak with oil, then sprinkle with salt. Season with pepper.
- Oil grill, then barbecue steak, with lid open, 5 to 6 min per side for medium-rare. Transfer to a cutting board and let stand about 5 min before slicing and serving. Serve with Piquillo-pepper confit.
Nutrition (per serving)
- Calories
- 691,
- Protein
- 45 g,
- Carbohydrates
- 8 g,
- Fat
- 52 g,
- Fibre
- 1 g,
- Sodium
- 525 mg.
