Bodega Steak with Pequillo Pepper Puree
A spicy pepper sauce perks up a perfectly cooked steak. The white bean salad served alongside it provides a perfect balance.
28-oz. can pequillo peppers
3 cloves garlic
1⁄2 cup Spanish olive oil
1 tbsp. smoked paprika
For onion vinaigrette:
2 large onions, sliced
2 tbsp. olive oil
1⁄2 cup sherry wine vinegar
2 tablespoons Dijon mustard
2 15-oz. cans white beans (or pochas), drained
8 oz. oil-cured olives
8 flank steaks, trimmed
3 tbsp. snipped chives
1. Combine pequillo peppers, garlic, olive oil and smoked paprika food processor; puree. Season to taste and reserve.
2. In a large skillet over medium-high heat, caramelize onions in oil. In a blender, puree all but 3 tbsp. of the onions with the sherry wine vinegar and mustard. Season to taste. Combine vinaigrette with the pochas beans, olives and reserved caramelized onions; set aside.
3. Season the steaks with salt and pepper. Grill or sear to desired doneness. Serve with pequillo pepper puree and the white bean salad; garnish with snipped chives.