I had intended to make a lamb tagine for dinner tonight. But I didn't end up making it out to get the requisite lamb, so I had to push that and shuffle my meal plan around a bit.

Luckily, we did have all the bits needed for this simple steak dish. Or at least very close to all the bits. As written, the recipe calls for a flank steak. We didn't have any of that, but we did have a nice porterhouse. I know there are probably much better uses for a good porterhouse steak. But we don't tend to cook a lot of steak dishes and I figured it was better to use it for this than to let it keep languishing in the freezer for another year. And everyone did seem to quite enjoy it. So, all-in-all, I feel it was a good use of the ingredients I had on hand.

Steak Pipérade

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 700-800g steak¹
• 1 tsp. coarse sea salt
• 1/2 tsp. black peppercorns, ground
• 2 Tbsp. unsalted butter, divided
• 1 Tbsp. olive oil
• 1 red onion, chopped
• 3 red or yellow bell peppers, sliced
• 3-4 cloves garlic, minced
• 1 Tbsp. fresh thyme
• 1/2 c. dry white wine
• 1 small (~400mL) can diced tomatoes

Directions

1. Season the steak with salt and pepper.
2. Melt 1 Tbsp. of the butter over medium heat with the oil.
3. Add the steak and cook to desired doneness².
4. Transfer steak to plate and let stand while the veggies cook.
5. Melt the remaining 1 Tbsp. of butter in the now-empty pan.
6. Add the onion, bell pepper, garlic, and thyme, season to taste with additional salt and pepper, and cook until just softened (3-5 minutes).
7. Add the wine and cook for another minute or so.
8. Add the tomatoes and simmer for ~5 minutes.
9. Slice the steak into thin strips and serve with the pipérade.

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¹ The original recipe called for 680g of skirt or flank steak. I ended up using a 900g porterhouse steak. Personally, I think you could get away with a lot of different cuts. Just adjust the seasoning and cooking time appropriately for the weight, type, and thickness of the steak. ^Back
2 Cooking time will vary a lot depending on how thick your steak is and how well-done you like it. It could be anywhere from 3 minutes to 12 minutes per side. I ended up cooking my porterhouse for ~10 minutes per side for medium. (After 8 minutes per side, it was nicely rare, but TF and the Kidlet both like their steaks cooked more than that, so I tossed it back in the pan for a few minutes.) ^Back