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Strip Steak with Pepper Vinaigrette

Grilled strip steak over braised leeks topped with a grilled pepper vinaigrette.
Strip Steak with Pepper Vinaigrette

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Servings: 2
Total Time: 1 hour active
Recipe by: Rae

Ingredients

1 large bunch leek whites, cleaned and chopped into 1 inch pieces
2 TBSP unsalted butter
1 1/2cups reduced-sodium chicken broth
1 bay leaf
pinch thyme leaves
2 strip steaks
2 tsp oil
2 poblano peppers, seeded and cut into 1 inch wide strips
2 TBSP red wine vinegar
2 TBSP Dijon mustard
5 TBSP extra-virgin olive oil

Directions

1. 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 occasionally, until leeks are very tender, about 20 minutes.

2. Uncover and boil until liquid has reduced to about 2 tablespoons. Discard bay leaf.

3. Meanwhile, heat grill pan over medium-high heat until hot.

4. Toss the peppers in a bowl with 2 teaspoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total.

5. While the peppers grill make the vinaigrette: Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers once they have cooked. Set aside.

6. Season the steaks with 1 teaspoon salt and 1/2 teaspoon pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 10 minutes.

7. Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.

Notes & Tips

This recipe originally came from Gourmet magazine (March 2009) and called for Cubanelle peppers (Italian green frying peppers) instead of poblanos. I substituted the poblanos and it all worked well together. Otherwise the recipe is pretty close to the original.

This steak pairs great with a salad or potatoes (mashed or roasted) for a hearty meal.




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