Rule #54: Even a steak could use an upgrade every now and then.
I love me a good ole steak off the grill in the summertime. Just a little steak seasoning, some fire, and maybe a little horseradish on the side, and I’m a happy lady! Sometimes I like to change it up a bit and upgrade the ole steak scene. I decided to try this recipe I’ve had in the dusty parts of my recipe collection again. I’m so glad I did! Delicious piquillo peppers paired with zippy, salty capers and sassy shallots make for one delicious topping for this steak. Say hello to the upgraded steak of the summer: Steak 2.0.
The steak starts with a simple rub: paprika, brown sugar, salt, and pepper.
The sauce has a base of salty capers, sliced shallots, and minced garlic. There’s something about capers that gets me in my soul. Maybe it’s because I’m a little salty, too.
I mixed up the dry rub plus the shallots, capers, and garlic before dinnertime to ease up on the stress during that crazy hour!
Rub the spice mixture liberally on both sides of your steak. We like flank steak with this recipe because it’s lean and usually pretty cheap! Let the steak rest at room temperature for about 30 minutes. This gives you time to heat up the grill and get the sauce together.
Sauté the capers, shallots, and garlic in some olive oil over medium-high heat for about 5 minutes, until softened. Then, turn the heat to medium-low and add in the piquillo peppers, sage, Dijon, and Worcestershire. Let that cook together for about 10 minutes, stirring occasionally.
Make a slurry (basically, a mixture to thicken your sauce), with some beef stock and cornstarch.
Whisk it together with a fork until combined, then add it to the piquillo sauce.
Let it continue to cook until thickened, about 5 minutes.
Grill your steak to your liking (we like it medium rare). Make sure to always let your steak rest for at least 10 minutes before cutting it, and slice against the grain. Another option is to sear the steak in a Dutch oven or cast-iron skillet with some oil, then transfer it to a 350 degree oven for about 5 minutes.
We had our steak with Twice Baked Cauliflower which was absolutely heavenly. All of the yummy Twice Baked Potato flavor with none of the carbs. Mama Happy.
Welcome to your newly-upgraded Steak with Piquillo Peppers and Capers!
Steak with Piquillo Peppers and Capers
2 tsp. paprika
1 tsp. dark brown sugar
1 tsp. Kosher salt
½ tsp. freshly ground black pepper
1½ lb. flank steak
2 tbs. extra-virgin olive oil
3 garlic cloves, minced or pressed
1 large shallot, sliced
1 tbs. capers, drained
¼ tsp. dried sage
1 12-oz. jar roasted piquillo peppers, drained and chopped
1 tsp. Dijon
1 tsp. Worcestershire sauce
½ cup beef stock
1 heaping tbs. cornstarch
Mix paprika, brown sugar, salt, and pepper. Pat the mixture over the steak. Allow to rest at room temperature for 30 minutes.
In a small skillet, heat the oil over medium-high heat. Add the garlic, shallots, and capers; cook until softened (about 5 minutes). Turn heat to medium-low. Stir in sage, piquillo peppers, Dijon, and Worcestershire; simmer on medium-low heat for 10 minutes, stirring occasionally.
Meanwhile, grill the steak to your preferred degree of doneness.* (We cook ours at a grill temp of about 400 to medium-rare.)
Make a slurry with the beef stock and cornstarch by stirring them together with a fork. Stir into the caper sauce, and cook over medium-low until sauce has thickened (about 5 minutes).
Allow the steak to rest at least 10 minutes after cooking. Serve with sauce over top.
*Or sear the steak on both sides over high heat in a Dutch oven or cast-iron skillet. Transfer to a 350 degree oven for 5 minutes.