Ox and Angela's grilled flatiron steak with piquillo-pepper confit

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10 min


45 min


4 Servings

Ox and Angela's grilled flatiron steak with piquillo-pepper confit

Grilled flatiron steak with piquillo-pepper confit.
Photo, Angus Fergusson.


  • 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


  • 680 g flatiron steak
  • 2 tsp olive oil
  • 1/2 tsp salt


  • 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.

Substitution Tip:

You can use a 370-mL jar of roasted red peppers instead of piquillo peppers.

Side dish: Ox and Angela’s kale salad

Click here for full recipe.