Grilled Steak and Peppers Vinaigrette

Grilled Steak and Peppers Vinaigrette
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 ¾ cups chicken stock or low-sodium chicken broth
  • 1 large bunch leeks
  • a large (2-burner) grill pan
  • 2 pounds sirloin flap steaks
  • or ½ California bay leaf
  • 2 tablespoons Dijon mustard
  • + 6 more ingredients
    • 5 tablespoons extra-virgin olive oil
    • 4 Cubanelle peppers (Italian green frying peppers)
    • 2 tablespoons red-wine vinegar
    • 8 teaspoons olive oil
    • 3 thyme sprigs
    • 1 Turkish

Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash. Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occa...

View full recipe at Epicurious

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