Steak With Pickled Peppers, Garlic and Butter
This robustly flavored topping for grilled steak features tangy, pickled peppers, garlic, crushed red pepper, butter and a hint of sweetness from balsamic vinegar. It's delicious served with garlic mashed potatoes, grilled zucchini and a full-bodied red wine like Cabernet Sauvignon.
- 4 strip or sirloin steaks, trimmed of excess fat
- 3 tablespoons butter, divided
- 1 tablespoon extra-virgin olive oil
- 1/2 cup onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes (more or less to taste)
- 1 cup mild banana pepper rings, well drained (see notes)
- 2 tablespoons liquid from the peppers
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground pepper
Preheat a grill or broiler. Rub the steaks on both sides with a bit of olive oil and season with salt and pepper.
Melt 1 tablespoon of the butter in a large skillet over medium heat, add the olive oil. Add the onion and sauté until softened, 2 minutes. Add the garlic and crushed red pepper, and continue cooking, stirring frequently, 2 minutes more.
Add the peppers and continue cooking until they are soft and the onions are lightly caramelized, 5 to 7 minutes. Add the pickling liquid and balsamic vinegar, raise the heat to medium high and cook, stirring frequently, until the liquid has evaporated, 2 to 3 minutes. Add the remaining 2 tablespoons of butter and stir in the parsley. Once the butter has melted, remove from the heat and reserve until the steaks are cooked.
Grill or broil the steaks to desired doneness, plate and top with the garlic, butter and pepper mixture.
Makes 4 servings
Recipe Notes ~
Any brand of mild pepper rings from the pickle aisle of the supermarket will work fine for this dish (we happen to like Mezzetta). You can also use a combination of hot and mild if you like the extra heat.