May: Peperonata Steak

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Steak peperonata with script

Buon giorno!

So patio season ( my favorite time of year) begins again in most places, and our thoughts turn to outdoor dining, sometimes lighter foods, and grilling. One of the best and most economical of grilling options, in my view, is my PEPERONATA STEAK.

I love eating and serving this as it is so easy, doesn’t break the bank, and everyone thinks they are having something special—and they would be right! I use flatiron steak for this dish. After whacking it a little with a mallet, I let it sit in olive oil and rosemary for a few hours or over night, and it never disappoints. It turns a not so special cut of meat into a tender juicy grilled delight.

About the meat: The flatiron steak is similar in appearance to flank steak, but I think is generally more tender. It is a shoulder cut as opposed to a stomach cut like flank steak which in my experience has been hit or miss. This steak does not take much cooking but when grilled properly produces a very tender result especially when sliced thinly across the grain. This dish makes a great presentation and steak lovers will be very happy with it. It also makes great leftover sandwiches, paninis, or steak salad the next day.! As with most beef – the flavor comes with what you do with it in the way of other ingredients. In this case, it is the peppers!

About peperonata: This is mainly Sicilian, but you will find some form of it in other areas of Italy. It is the brightest, most beautiful, array of peppers you will ever serve. The colors are so vivid and the flavor packs an amazing punch. It has many uses. Did I say easy?  Yes it is easy. No roasting involved. It is mainly a mixture of onions and peppers cooked on top of the stove. I usually make it earlier in the day and cover it until just before serving when all it will need is a warming. Pour this stuff over your meat and WOW! For Italians who may remember – it is perfect for those pepper and scrambled egg sandwiches we all remember from growing up. All in all, so much flavor – so much visual – you can’t lose!


Serves 4

Prep: 30 minutes

Cook: about 20-25 minutes total


1 1/2 lb. Flatiron steak (sizes vary – this is approximate)

Olive Oil – enough to coat both sides of steak

2 Fresh Garlic Cloves – sliced

3 Tbsp. Fresh Rosemary Leaves

Kosher Salt

Freshly ground black pepper

4 Whole Peppers – one of each color: green, yellow, orange, and red – sliced and cleaned of seeds and pith

1 Whole Sweet Onion – sliced

Splash of water

2 Tbsp. Olive Oil

3 Tbsp. Worcestershire Sauce

Kosher Salt and pepper to taste


Pound both sides of the steak with the sharp pointed side of a meat mallet. If you don’t have one, just take a steak knife and pierce the steak in several places on both sides.

Marinate several hours or overnight in olive oil to coat the steak – sliced fresh garlic – Rosemary Leaves – and sprinkle both sides with Kosher Salt and black pepper.

You can cook the peppers a few hours ahead if you like.

Slice the peppers thinly and remove seeds and pith. Place them in a large pan with the sliced onion, water, olive oil, Worcestershire, and salt and pepper to taste.

Cook covered about 6 minutes at medium high. Remove cover and continue to cook at same heat, stirring occasionally until the peppers and onions are tender – takes about 10-15 minutes total cooking time.

You can be the judge of how tender you like them. Set them aside, covered, until ready to serve. Then heat through before serving.

For the steak – you’ll want a VERY hot grill. Sear both sides well for about 3 minutes on each side or until you get some good grill marks –  then cook for just a few more minutes on low – until desired doneness.

When your steak is ready – let it sit about 10 minutes at least without cutting into it so that the meat juices reabsorb.

Slice the meat very thinly against the grain with a sharp knife or electric knife. Arrange on platter and pour your peppers over the top or down the middle.

PEPERONATA STEAK is worthy of a great Cabernet Sauvignon – or your favorite full bodied vino rosso. If you are feeling especially fancy – get out that beautiful Barolo you have been saving! Meet you on the patio!



Comments are welcome in the “Speak Your Mind Area” beneath this post online.



Food Photos By Tommy Hanks Photography


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  1. Grill time .
    It’s helpful that you Give the grilling directions . Letting the streak rest before serving is something I forget to do ! Thanks

  2. Just popped by to let you know you,ve been featured today over at Carole’s Chatter. Cheers

  3. I have made this dish many times…perfect, perfect, perfect each and every time! We serve ours more on the rare side because this cut can become tough quickly if over cooked,

    Thank you Linda, for your amazing recipes! I looks forward to your email newsletter and on Face Book for your new recipe posts!