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.
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.
