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Strip Steak with Pepper Vinaigrette







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Strip Steak with Pepper Vinaigrette

Strip steak seared in a cast-iron pan and served with a poblano pepper vinaigrette.

Strip Steak with Pepper Vinaigrette recipe



servings: 2

total time: 40 minutes

recipe by: 

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


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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.

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