Capi Peck
Trio's
serves 6
For the marinade:
1 c. red wine
1/4 c. soy sauce
1/4 c. olive oil
1 1/2 t. minced garlic cloves
1/4 c. chopped parsley leaves
6 8-ounce flat-iron steaks
Mix all ingredients together, divide equally into two ziplocs and marinate flank steak for at least 4 hours.
For the Piperade:
6 Roma tomatoes, finely diced
1 1/2 T. olive oil
2 cloves garlic, finely minced
2 yellow onions, halved and thinly sliced
kosher salt to taste
1 T. fresh thyme leaves
1 bay leaf
2 red bell peppers, sliced lengthwise into 1/4-inch strips
2 yellow bell peppers, sliced lengthwise into 1/4-inch strips
1 1/2 t. smoked paprika
Heat oil in pan over medium heat. Add onions and cook until soft and beginning to color, about 10 minutes. Add garlic and cook another 2 minutes. Stir in herbs and pepper slices. Season with salt. Cover and cook, stirring occasionally, until peppers are softened, about 10 minutes.
Stir in diced tomato and smoked paprika. Taste and adjust seasonings as necessary. Cook uncovered until mixture melds together and juices have slightly thickened.
Grill steaks order, let rest 5 minutes and slice across the grain on the diagonal. Place piperade on the bottom of a plate and fan steak over piperade. Serve with patatas bravas or roasted potatoes drizzled with roasted tomato & garlic aioli.
Garnish with charred whole green onions, if desired.
