Grilled Steak & Peppers Vinaigrette
.
Yield
4 servingsPrep
12 minCook
35 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
leeks
white and pale green parts only, about 1 large bunch |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 ¾ | cups |
chicken broth, low salt
|
|
| 1 | each |
bay leaves
or 1/2 California |
*
|
| 3 | each |
thyme sprigs
|
* |
| 2 | pounds |
beef, sirloin steak
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
olive oil
|
|
| 4 | each |
Cuban frying peppers
|
* |
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 5 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
leeks
white and pale green parts only, about 1 large bunch |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 414 | ml |
chicken broth, low salt
|
|
| 1 | each |
bay leaves
or 1/2 California |
*
|
| 3 | each |
thyme sprigs
|
* |
| 907.2 | g |
beef, sirloin steak
|
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
olive oil
|
|
| 4 | each |
Cuban frying peppers
|
* |
| 3E+1 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 75 | ml |
olive oil, extra-virgin
|
|
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.
