Strip Steak with Pepper Vinaigrette
Servings: 2
Total Time: 1 hour active
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.
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.