Five-Pepper Steak

A variety of peppers–fresh, jarred, and ground–makes this dish dance with flavor, though not with heat (it’s only mildly spicy). All of the peppers can be found at well-stocked grocery stores: Find piquillos with jarred peppers, Peppadews at the olive bar, and smoked paprika in the spice aisle.

1 1/4 pounds flank steak, sliced 1/4 in. thick

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil, divided

3 green onions, trimmed and thinly sliced, plus sliced dark green ends of 2 more, for topping

2 garlic cloves, thinly sliced

2 red bell peppers, seeded and sliced into thin strips

1 jar (12 oz.) piquillo peppers, drained, rinsed, and sliced

6 to 8 Peppadew peppers (about 2 oz.), chopped, plus 6 tbsp. Peppadew pickling liquid

1 1/2 tablespoons sherry vinegar

1/2 teaspoon hot smoked Spanish paprika (pimentón picante)

Step 1

Heat a large cast-iron frying pan over medium-high heat. Season meat with salt and pepper. Add 1 tbsp. oil to skillet, then add meat and brown in 2 batches, 2 to 3 minutes per side. Transfer to a plate.

Step 2

Add remaining 1 tbsp. oil to frying pan, then add 3 thinly sliced green onions, garlic, and bell peppers; cook until lightly charred, 2 to 3 minutes. Add piquillos, Peppadews, Peppadew liquid, sherry vinegar, and smoked paprika and cook until liquid thickens, 4 minutes. Return meat to pan and cook 1 minute more. Divide among 4 plates and top with sliced green onion ends.

Nutrition Facts

Amount Per Serving
Calories 354Calories from Fat 44

% Daily Value *
Total Fat 17g27%

Saturated Fat 4.8g24%
Cholesterol 50mg17%
Sodium 469mg20%
Total Carbohydrate 16g6%

Dietary Fiber 3.8g16%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Five-Pepper Steak