Grilled Steak and Peppers Vinaigrette

Ingredients for Grilled Steak and Peppers Vinaigrette

• 1 large bunch leeks (2 to 1.4kg

• white and pale green parts only)

• 2 matskedar osaltat smör

• 425ml reduced-sodium chicken broth

• 1 Turkish or 1/2 California bay leaf

• 3 thyme sprigs

• 900g sirloin flap steaks

• 2 tablespoons plus 2 teaspoons olive oil, divided

• 4 Cubanelle peppers (Italian green frying peppers)

• 2 tablespoons red-wine vinegar

• 2 tablespoons Dijon mustard

• 80ml extra jungfruolivolja

• Equipment: a large (2-burner) grill pan

Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 1925ml , then wash.

Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons . Discard bay leaf and thyme.

Meanwhile, heat grill pan over medium-high heat until hot.

Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.

Meanwhile, halve and seed peppers and toss with remaining 2 teaspoons olive oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces.

Whisk together vinegar, mustard, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers.

Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.

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