- Kitchen Knife (for cutting and preparing ingredients)
- Cutting Board (to safely cut vegetables, herbs, and meat)
- Mixing Bowls (for mixing rubs and combining sauces)
- Measuring Cups and Spoons (for precise measurements of spices and liquids)
- Chef's Knife (a versatile tool for dicing vegetables and mincing herbs)
- Grill Pan or Cast Iron Skillet (to sear the steak if grilling at home)
- Wooden Spoon or Spatula (for flipping and stirring ingredients)
- Measuring Scoop (useful for measuring out spices, oil, etc.)
- Paper Towels (to pat dry the steak before cooking)
- Oven-safe Dish or Roasting Pan (for baking pepperonata if using an oven instead of a stovetop grill)
3 tablespoons extra-virgin olive oil
2 small red onions (about 12 ounces total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt
1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)
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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