Grilled Steak & Peppers Vinaigrette

Directions

Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash.

Simmer leeks, butter, broth, bay leaf, thyme, ½ teaspoon salt, and ¼ teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes.

Uncover and boil until liquid has reduced to about 2 tablespoons. Discard bay leaf and thyme.

Meanwhile, heat grill pan over medium-high heat until hot.

Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and ½ teaspoon pepper.

Grill steaks, turning once, about 8 minutes total for medium-rare.

Transfer to a plate and let rest 15 minutes.

Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total.

Cut crosswise into 1-inch pieces.

Whisk together vinegar, mustard, ¼ teaspoon salt, and ⅛ teaspoon pepper in a medium bowl.

Add extra-virgin olive oil in a slow stream, whisking until emulsified.

Add peppers.

Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.