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Copy LinkStrip Steak with Pepper Vinaigrette
Servings: 2
Total Time: 40 minutes
Ingredients
salt & pepper
2 tsp olive oil
2 poblano peppers, seeded and cut into 1 inch wide strips
2 TBSP rice vinegar
1 tsp Dijon mustard
4 TBSP olive oil
2 strip steaks
Directions
1. Heat a cast-iron pan over medium-high heat until hot.
2. Toss the peppers in a bowl with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Add to the hot pan and cook, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total.
3. While the peppers cook, make the vinaigrette: Whisk together vinegar, mustard, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Add the 4 TBSP olive oil in a slow stream, whisking until emulsified. Add the cooked peppers, cover and set aside.
4. Season the steaks with 1 tsp salt and 1/2 tsp pepper. Keep the cast-iron pan hot over medium-high heat and add the steaks. Cook until brown, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest for 5 to 10 minutes.
5. Serve steaks drizzled with meat juices from plate, and top with peppers and vinaigrette.
2. Toss the peppers in a bowl with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Add to the hot pan and cook, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total.
3. While the peppers cook, make the vinaigrette: Whisk together vinegar, mustard, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Add the 4 TBSP olive oil in a slow stream, whisking until emulsified. Add the cooked peppers, cover and set aside.
4. Season the steaks with 1 tsp salt and 1/2 tsp pepper. Keep the cast-iron pan hot over medium-high heat and add the steaks. Cook until brown, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest for 5 to 10 minutes.
5. Serve steaks drizzled with meat juices from plate, and top with peppers and vinaigrette.
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