Current flyer Quality Foods - Valid from 20.03 to 26.03 - Page nb 2

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now barbecue flake grill oil steak tomatoe olive ground vegetable pepper cherry

STRIP LOIN STEAKS WITH PEPERONATA co laal-) Cook ales PTE rn) Tender, Angus steaks plated and topped with an Italian-style bell pepper, onion and tomato mixture, flavoured with garlic, basil and balsamic vinegar. Recipe can be halved, if you're only serving two. Ingredients 3 tbsp + 4 tsp olive oil (divided) 1 small to medium onion, halved & thinly sliced 1/2 each medium to large red, green & yellow bell pepper, thinly sliced 2 large garlic cloves, chopped 1 tsp dried basil Pinch or 2 red pepper flakes 12 cherry tomatoes, each halved Salt and freshly ground black pepper, to taste 2 tsp balsamic vinegar 4 strip loin steaks Options: If you don't have a barbecue or grill, sear the steaks, to the desired doneness, in the 4 tsp oil in a very skillet, or griddle set over medium-high heat. Method 1. To make peperonata, place 3 tbsp oil in a 10 inch or similar sized skillet set over medium, medium-high heat. When oil is hot, add the onions, bell peppers, garlic, basil and pepper flakes and cook until the onions and peppers are starting to soften, about 5 minutes. Now mix in the cherry tomatoes, lower heat to medium-low, and slowly cook the vegetables until quite tender, about 10 to 15 minutes. Season Peperonata with salt and pepper, pour in the vinegar, and stir to combine. Remove peperonata from the heat and set it aside for now. 2. Heat your barbecue or indoor grill to medium-high (see Options). Pat steaks dry with paper towel. Brush each steak with some of the remaining 4 tsp olive oil; season with salt and pepper. Now grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. 3. While steaks cook, set peperonata over medium-low heat and make warm again. When steaks are cooked, plate them, generously top each one with some of the peperonata, and then serve.