Ox and Angela's grilled flatiron steak with piquillo-pepper confit


  • Prep Time10 mins
  • Total Time45 mins
  • Makes4 Servings
Ox and Angela's grilled flatiron steak with piquillo-pepper confit

Grilled flatiron steak with piquillo-pepper confit.
Photo, Angus Fergusson.

Chatelaine Triple Tested


  • 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


  • 680 g flatiron steak

  • 2 tsp olive oil

  • 1/2 tsp salt


  • 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

Click here for full recipe.