Peppers and onions need a little bit of time to sink down and get saucy, but with this sheet pan method, you get to walk away. Sear steak at the end, for a quick protein pairing.
What You Get
Pitted Castelvetrano olives
Steak (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 45 minutes
Preheat the oven to 450°F. Line a baking sheet with parchment or foil.
Seed and slice the peppers into strips. Remove the tops from the cherry tomatoes. Thickly slice half of the red onion, reserving the rest for another use. Smash and peel 4 or 5 cloves of garlic. Drain the olives. Pile the peppers, tomatoes, red onion, garlic, and olives on the prepared pan, drizzle with ¼ cup olive oil, season with salt, and toss to coat. Roast until tender, 30 to 35 minutes.
Meanwhile, pick a couple of handfuls of parsley, toss the stems, and coarsely chop the leaves. Remove the steak from the packaging and pat dry. Season generously with salt and pepper on both sides.
Toward the end of roasting, in a large sauté pan over high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the steak and cook until browned on the first side, 3 minutes. Flip and continue to cook until done to your liking, 3 minutes longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Thinly slice across the grain.
When the vegetables are ready, stir them to burst some of the tomatoes and create a thick, jammy texture.
Heap the peperonata on plates and top with the sliced steak. Sprinkle with the chopped parsley and salt, and serve warm.
Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.