Electric Skillet - A versatile electric skillet with precise temperature control suitable for grilling steaks.
Cast Iron Skillet - Ideal for stovetop cooking before finishing on the grill, offering great heat retention and even distribution.
Grilling Utensils Set (Tongs & Spatula) - Essential for flipping without piercing steaks and vegetables to retain juices and flavor.
Meat Thermometer - Crucial for ensuring steak reaches the desired doneness level, perfecting your grilling technique.
Wire Cutlery Set - Used for efficiently cutting steak and peppers after cooking, aiding in even vinaigrette distribution.
Digital Scale (Optional) - Helpful for portioning out steaks and vegetables precisely before cooking.
Vinaigrette Mixer (Mini Blender or Hand Whisk) - Convenient tools for emulsifying the vinaigrette dressing in either a mini blender or by hand whisking.
Grill Brush (Non-Abrasive) - Ensures clean grills, promoting even cooking and preventing taste contamination.
Silicone Vegetable Spatula & Tongs (Dishwasher Safe) - Useful for handling vegetables with an easy-to-clean dishwasher-safe design.
Aluminum Baking Sheet (for Grilling or Roasting) - Serves as a makeshift grill pan for steaks and vegetables, offering another preparation method.
Quality Olive Oil (For Vinaigrette) - Acts as the base of vinaigrettes and enhances flavor when used with high-quality oils complementary to grilled foods.
1 large bunch leeks (2 to 3 pounds; white and pale green parts only)
2 tablespoons unsalted butter
1 3/4 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
3 thyme sprigs
2 pounds sirloin flap steaks
2 tablespoons plus 2 teaspoon olive oil, divided
4 Cubanelle peppers (Italian green frying peppers)
2 tablespoons red-wine vinegar
2 tablespoons Dijon mustard
5 tablespoons extra-virgin olive oil
Equipment: a large (2-burner) grill pan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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