Grilled Steak and Peppers Vinaigrette
Grilled Steak and Peppers Vinaigrette is a flavorful French French Receipes dish prepared with quality ingredients. Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHalve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash.
Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon 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 teaspoon 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 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon 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 teaspoon salt, and 1/8 teaspoon 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
