Grilled Steak & Peppers Vinaigrette
Submitted by happyzhangbo
Grilled steak and peppers vinaigrette stacks sirloin over butter-braised leeks and tops it with charred Cuban peppers in a Dijon-red wine dressing. A bistro-style three-layer plate.
YIELD
4 servingsPREP
12 minCOOK
35 minREADY
70 minGrilled steak and peppers vinaigrette is a French bistro composition masquerading as a grilled steak dinner. Three components, three textures, all built on one sirloin steak: silky braised leeks on the bottom, a rested medium-rare steak in the middle, and bright mustardy peppers on top.
The leeks are where most of the flavor happens. Three pounds of them collapse under butter and chicken broth with bay and thyme until they turn into a soft, almost jammy bed that cannot be rushed. While they reduce, Cuban frying peppers hit the grill pan until blistered and sweet, then get tossed warm in a classic Dijon vinaigrette that soaks into their skins.
The steak lands last, drizzled with its own resting juices so nothing is lost. Every forkful picks up a bit of buttery leek, medium-rare sirloin, and acidic pepper all at once.
Chef Tips
- Wash leeks AFTER cutting, not before. Grit hides between the rings and only a good soak after chopping gets it all out.
- Rest the steak a full 15 minutes. Sirloin is lean, and that long rest keeps the juices in the meat instead of running off under the peppers.
- Let the peppers go charred, not just cooked. Blistered skins add smoky bitterness that balances the sweet leeks and rich beef.
- Whisk the vinaigrette fresh and pour it over the peppers while they are still warm. Heat helps the flavors meld into the pepper flesh.
Variations
- Swap Cuban frying peppers for poblanos or red bell for a different sweet-heat profile.
- Use flank steak or hanger instead of sirloin for a more butcher-cut feel.
- Stir a spoon of capers into the vinaigrette for a briny Provencal spin.
Ingredients
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.
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