Grilled Steak and Peppers Vinaigrette

Name: Grilled Steak and Peppers Vinaigrette
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Dijon mustard; 1 large bunch leeks (2 to 3 pounds; white and pale green parts only); 414 milliliters reduced-sodium chicken broth; 2 Tbsps olive oil, divided; 5 Tbsps extra-virgin olive oil; 4 Cubanelle peppers (Italian green frying peppers); 2 Tbsps red-wine vinegar; 907 grams sirloin flap steaks; 3 thyme sprigs; 1 Turkish or 1/2 California bay leaf; 2 Tbsps unsalted butter

Need a gluten free and primal main course? Grilled Steak and Peppers Vinaigrette could be an amazing recipe to try. This recipe makes 4 servings with 621 calories, 53g of protein, and 42g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have olive oil, olive oil, red-wine vinegar, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 25 hours.

Instructions

Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash.

Ingredients you will need

Leek

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

Ingredients you will need

Bay Leaves

Butter

Pepper

Broth

Leek

Thyme

Salt

Equipment you will use

Frying Pan

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

Equipment you will use

Grill Pan

Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill steaks, turning once, about 8 minutes total for medium-rare.

Ingredients you will need

Olive Oil

Pepper

Steak

Salt

Equipment you will use

Grill

Transfer to a plate and let rest 15 minutes.

Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total.

Ingredients you will need

Olive Oil

Peppers

Pepper

Salt

Equipment you will use

Grill

Cut crosswise into 1-inch pieces.

Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.

Ingredients you will need

Mustard

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Bowl

Add extra-virgin olive oil in a slow stream, whisking until emulsified.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Whisk

Add peppers.

Ingredients you will need

Peppers

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

Ingredients you will need

Vinaigrette

Peppers

Steak

Leek

Meat

mashed potatoes

Ingredients you will need

Potato

Equipment

Ingredients

Servings:

2Tbsps

Dijon mustard 1large bunch

leeks (2 to 3 pounds; white and pale green parts only)414milliliters

reduced-sodium chicken broth 2Tbsps

olive oil, divided 5Tbsps

extra-virgin olive oil 4

Cubanelle peppers (Italian green frying peppers)2Tbsps

red-wine vinegar 907grams

sirloin flap steaks 3

thyme sprigs 1

Turkish or 1/2 California bay leaf 2Tbsps

unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.