Steak with Roasted Pepper and Balsamic Board Sauce

Ingredients

• 4 steaks (Use your favorite cut; thickness and desired doneness will determine cooking time.)
• 1 cup roasted red peppers (Finely chopped; jarred roasted peppers may be used, drained well.)
• 2 tbsp balsamic vinegar
• 3 tbsp extra-virgin olive oil (Plus more as needed for cooking the steaks.)
• 2 cloves garlic (Finely minced.)
• 0.25 cup fresh parsley (Finely chopped.)
• 1 tsp Dijon mustard
• kosher salt (To taste, for seasoning the steaks and sauce.)
• black pepper (Freshly ground, to taste.)

Steps

1. 1

   Remove the steaks from the refrigerator and pat them dry. Season generously on all sides with kosher salt and freshly ground black pepper. Let them stand while preparing the sauce base.

2. 2

   On a large cutting board, combine the finely chopped roasted peppers, minced garlic, chopped parsley, balsamic vinegar, olive oil, and Dijon mustard. Mix until evenly combined, then spread the sauce base into an area large enough to hold the steaks.

3. 3

   Cook the steaks using your preferred method—such as grilling, pan-searing, or broiling—to the desired doneness. For a medium-rare steak, cook until the center reaches about 125°F to 130°F (52°C to 54°C) before resting; cooking time will vary with the cut and thickness.

4. 4

   Transfer the just-cooked steaks directly onto the cutting board beside or over the sauce base. Spoon the sauce over the tops of the steaks so it trickles down around the meat.

5. 5

   Let the steaks rest for about 5 to 10 minutes. As they rest, their juices will mingle with the pepper-and-balsamic mixture.

6. 6

   Carve the steaks across the grain into slices, tossing or spooning the slices through the board sauce. Serve immediately with the sauce and accumulated juices.

Notes

The source page is membership-gated and the provided excerpt does not include the author's ingredient list or detailed method. Ingredients and procedural details above are a clearly labeled best-effort reconstruction from the recipe title and description, not a verified transcription of the Milk Street recipe. The source notes that the sauce ingredients can be doubled or tripled and that the steaks may be cooked as desired.

Nutrition per serving

• main
• steak
• beef
• board sauce
• roasted peppers
• balsamic
• grilled
• pan-seared