Herb-Rubbed Top Sirloin Steak with Peperonata

Ingredients

• 1 tablespoon fresh thyme
• Coarse kosher salt
• 2 pounds mixed red and yellow bell peppers
• Extra-virgin olive oil
• 1 3- to 3 1/4 -pound top sirloin steak, 2 to 2 1/2 inches thick
• 1 tablespoon fresh thyme
• 3 tablespoons extra-virgin olive oil
• + 8 more ingredients
• • 2 small red onions (about 12 ounces total)
  • 1 ½ teaspoons coarse kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon fresh oregano
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh oregano
  • ¼ teaspoon dried crushed red pepper
  • 2 tablespoons salt-packed capers

Heat olive oil in heavy large pot over medium heat. Add onions; sauté until almost tender, about 6 minutes. Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35...

View full recipe at Epicurious