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Steakhouse Cut

Peperonata Steak

This Peperonata recipe made with Chunk’s 6oz Steakhouse Cut is a delightful and savory dish that combines tender, juicy plant-based steak with a flavorful Peperonata sauce made from sweet bell peppers, onions, tomatoes, and aromatic herbs.

Peperonata Steak

Servings

4
Servings

Prep

15 mins

Cooking

40 mins

Product

Steakhouse Cut

Method

Pan-seared
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INGREDIENTS

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For Steak Rub:

  • 4 Steakhouse Cuts (6oz)
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper

For Peperonata:

  • 4 Tbsp olive oil
  • 2 red bell peppers, cored, seeded, and cut into ¼-inch wide strips
  • 2 yellow bell peppers, cored, seeded, and cut into ¼-inch wide strips
  • 1 yellow onion, sliced into ¼-inch strips
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 14-ounce can crushed tomatoes, drained
  • 2 Tbsp capers
  • 2 tsp balsamic vinegar
  • ¼ cup basil leaves, plus more for garnish

Garnish:

  •  5-6 fresh basil leaves

Instructions:

1. Prepare the Steak Rub

  •  In a small mixing bowl, combine the smoked paprika, oregano, salt, and black pepper. Rub the mixture evenly over the steaks, pressing it into the surface to adhere. Set the steaks aside for 20 minutes, or refrigerate for up to 24 hours for more intense flavor.

2. Cook the Peperonata

  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the red and yellow bell peppers, onion, and garlic. Season with salt and pepper. Cover the skillet and cook, stirring occasionally, for about 8-10 minutes, or until the vegetables are softened.

3. Finish the Peperonata

  • Uncover the skillet and stir in the crushed tomatoes and capers. Continue to cook uncovered for about 5 minutes, or until the mixture has thickened slightly. Stir in the balsamic vinegar and basil leaves, then remove from heat and keep warm.

4. Sear the Steaks

  •  Wipe down the skillet and return it to the burner over medium-high heat. Add the remaining 1 tablespoon of olive oil and place the 4 steaks in the pan. Sear the steaks on one side for about 2-2 ½ minutes, lightly moving the skillet from time to time until deep brown. Flip the steaks to the other side and cook for an additional 2 minutes or until nicely browned. Remove from heat and let the steaks rest for 3 minutes before slicing them thinly lengthwise.

5. Plate and Serve

  • Place about 1/3 cup of Peperonata on each plate and arrange the sliced Chunk steak on top. Drizzle with a little olive oil and garnish with fresh basil leaves. Serve immediately.