Steak with Sweet and Sour Peppers

From Make It Easy: 120 Mix-and-Match Recipes to Cook from Scratch With Store-Bought Shortcuts When You Need Them by Stacie Billis. Reprinted with permission from Da Capo Lifelong, © 2016. All photos from Make It Easy by Naomi McColloch
Serves 4

For the Sweet and Sour Peppers:
1/4 cup red wine vinegar
2 tablespoons granulated sugar
4 red, orange, or yellow bell peppers, or a combination
2 tablespoons olive oil
1/4 teaspoon salt

For the steak:
2 1/2 pounds (1- to 1 1/4-inch-thick) boneless sirloin steak
Salt and freshly ground black pepper
2 tablespoons salted butter, plus more as necessary

1. To make the peppers (up to one week ahead of time): In a small bowl, whisk together the vinegar and sugar. Set aside, giving the sugar time to dissolve.

2. Wash, seed, and cut the peppers into 1- to 1 1/2-inch-thick strips. Place the oil in a large pan set over medium-high heat. Add the peppers and salt, toss to coat the peppers in the oil, and leave them untouched to cook for a full minute, until they brown in spots. Toss again, and allow them to cook for another 5 minutes, tossing one more time before they’re done.

3. Lower the heat to medium and add the vinegar mixture. Toss to coat, then cook until the peppers are tender and the vinegar reduces to a thin, syrupy coating, about 8 minutes. Serve immediately or, even better, at room temperature, or allow to cool completely before storing in a sealed container in the refrigerator for 1 week.

4. To make the steak: Remove the steaks from the refrigerator and, ideally, allow them to sit at room temperature for
10 to 20 minutes. When ready to cook, season the steak(s) generously with salt and pepper on both sides.

5. Melt the butter in a large pan set over medium-high heat. As soon as the foam subsides, add the steak(s), being careful not to overcrowd; you may need to work in batches, adding more butter between each batch as necessary. Cook for 6 minutes, untouched, until nicely browned on one side. Flip, and for medium doneness, cook for another 6 to 7 minutes, untouched. Use a thin-bladed knife to check if it’s at medium or, preferably, check for doneness by using a meat thermometer. You want the temperature to read about 140°F for medium. Remove the steak(s) from the pan and allow them to rest for at least 5 to 10 minutes before slicing thinly.

6. Arrange the sliced steak on a serving platter or divided among four plates and serve immediately with Sweet-and-Sour Peppers over the top.

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