Ox and Angela's grilled flatiron steak with piquillo-pepper confit
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- Prep Time10 min
- Total Time45 min
- Makes4 Servings
Grilled flatiron steak with piquillo-pepper confit.
Photo, Angus Fergusson.
Ingredients
370-mL jar roasted piquillo peppers, drained
1/2 cup extra-virgin olive oil
1/2 cup sherry vinegar
1 tbsp granulated sugar
3 garlic cloves, minced
FOR STEAK:
680 g flatiron steak
2 tsp olive oil
1/2 tsp salt
Instructions
Pat peppers dry with paper towels. Combine with extra-virgin oil, vinegar, sugar and garlic in a blender. Whirl until puréed. Transfer mixture to a medium saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, stirring often, until sauce is reduced to 1 cup, 20 to 25 min. Let cool slightly.
Preheat barbecue to medium-high.
Brush both sides of steak with oil, then sprinkle with salt. Season with pepper.
Oil grill, then barbecue steak, with lid open, 5 to 6 min per side for medium-rare. Transfer to a cutting board and let stand about 5 min before slicing and serving. Serve with Piquillo-pepper confit.
Nutrition (per serving)
Calories 691, Protein 45g, Carbohydrates 8g, Fat 52g, Fibre 1g, Sodium 525mg.
Substitution Tip:
You can use a 370-mL jar of roasted red peppers instead of piquillo peppers.
Side dish: Ox and Angela's kale salad
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