Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
- 3 tablespoons (45 ml) olive oil, divided
- 1 red onion, thinly sliced
- 3 medium bell peppers (red, yellow, orange, or a combination), thinly sliced
- Fennel bulb, julienne
- 1 garlic clove, minced
- Salt
- ½ teaspoon (2.5 ml) smoked paprika such as Pimentón de la Vera
- 1/8 teaspoon (.75 ml) Calabrian chili flakes
- ½ cup (120 ml) tomato sauce
- 1 tablespoon (15 ml) lightly packed, finely chopped oregano
- 1 tablespoon (15 ml) lightly packed, finely chopped sage
- 2 tablespoons (30 ml) sherry vinegar or red wine vinegar
- 1 tablespoon (15 ml) honey
- 1 @ 12-16 ounce (300-454 g) hanger steak
- Salt and pepper
Method:
Preheat the oven to 250 F (125 C).
Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat.
Add the onion, fennel, and peppers and cook, stirring occasionally, until they begin to turn limp and barely brown at the edges, about 8 minutes.
Add the garlic, salt, paprika, and pepper flakes, and cook until it becomes fragrant, about 1 minute.
Add the tomato sauce, oregano, sage, vinegar, and honey, and cook until the sauce thickens to nearly a paste and the peppers are tender, about 10 minutes.
Spoon the peperonata mixture into a heatproof bowl and place it in the oven to keep warm.
Cook the steak: Wipe out the skillet and return it to medium-high heat. Add the remaining 1 tablespoon (15 ml) olive oil to the skillet and heat until it shimmers. Meanwhile, pat the steak dry and season it liberally with the salt and pepper. Toss the steak in the skillet and let it cook, untouched turning occasionally, until nicely browned on all sides, 8-10 minutes.
Move the steak to a cutting board, loosely tent with foil or butcher paper, and let it rest for 8-10 minutes.
Slice the steak across the grain into thin slices. Transfer the steak slices onto a serving platter (or plates) and top with the warm peperonata.
Serve immediately.
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