📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the peppers roast evenly and develop that signature smoky flavor.
2. Prepare the red peppers: Wash two large red bell peppers and pat them dry. Place them directly on the oven rack or a baking sheet lined with parchment paper. Doing it this way really locks in the flavour.
3. Roast the peppers: Roast the peppers for 30-40 minutes, turning them occasionally, until their skins are blackened and blistered all over. The skin should be almost falling off. Don't worry if they look burnt; that's exactly what you want!
4. Steam the peppers: Remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap or a lid. Let them steam for 15-20 minutes. This makes it easier to peel off the skins. While the peppers are steaming, it’s a great time to prepare the steak and anything you would like to serve on the side.
5. Peel and seed the peppers: Once the peppers have cooled slightly, peel off the blackened skin. Remove the stems and seeds. Rinse them gently to remove any remaining seeds or skin. Try not to waste any of the lovely juices as you do this.
6. Make the sauce: In a blender or food processor, combine the roasted red peppers, 2 cloves of garlic (minced), 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until smooth. Taste and adjust the seasonings as needed. Don't have any Balsamic Vinegar? No problem! You can just use some white vinegar instead, with just a tich of sugar.
7. Prepare the steak: Pat your steak(s) dry with paper towels. Season generously with salt and pepper. For the best sear, make sure the steak is completely dry.
8. Cook the steak: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the steak(s). Cook for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure it reaches the internal temperature you like. For medium-rare, aim for 130-135°F (54-57°C).
9. Rest the steak: Remove the steak from the skillet and let it rest on a cutting board for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. I recommend resting it for the full ten.
10. Slice and serve: Slice the steak against the grain into thin slices. Drizzle generously with the roasted red pepper sauce. Garnish with fresh herbs like parsley or basil, if desired. Serve immediately. I also like to add some crumbled goat cheese on top, or a fried egg. Yum!