Flank Steak Peperonata

Name: Flank Steak Peperonata
Ingredients: 1 (2-pound), flank steak, trimmed; 2 teaspoons, dried oregano; , Kosher salt and pepper; 1/3 cup plus 1 tablespoon, extra-virgin olive oil, plus extra for serving; 2 , red bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide-strips; 2 , yellow bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide strips; 1 , onion, quartered through root end and sliced crosswise into 1/4-inch-wide strips; 6 , garlic cloves, crushed and peeled; 1 (14.5-ounce), can diced tomatoes; 2 tablespoons, capers plus 4 teaspoons caper brine; 1/8 teaspoon, red pepper flakes; 1/2 cup, chopped fresh basil

Main Courses
Beef

By Diane Unger ･ Appears in Cook's Country February/March 2015

Peperonata—sweet peppers slowly stewed in olive oil—can take ages to prepare. We wanted a quick version to serve with steak for a weeknight supper.

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

SERVES 4 to 6

TIME 1¼ hours, plus 30 minutes salting

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

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