I wish I could remember the precise origin of this recipe. It came to me as a taste memory of the full flavors of grilled beef, roasted peppers, and balsamic vinegar. The beef is marinated briefly in the vinegar with a little olive oil, and the sauce is composed of roasted peppers and onions seasoned with a bit more vinegar and olive oil. As you may know, balsamic vinegar, a specialty of Modena, has a round rich taste and is not at all sour. It is as mellow as a good wine and adds a wonderful depth of flavor to this dish.
Put the steaks in a shallow nonaluminum container and sprinkle with
Char the peppers over an open flame or under the broiler until blackened on all sides. Transfer to a plastic container with a lid or a paper or plastic bag. Cover the container or close the bag and let the peppers steam about 15 minutes. Peel the skins from the peppers; then cut the peppers in half, remove the stems, and scrape out the seeds. Cut into 1-inch-wide strips and toss with 2 tablespoons oil.
Heat the grill or broiler. Lightly sprinkle the steaks with salt and pepper and
Meanwhile, heat the sliced onions and peppers and remaining
Slice the steaks across the grain on a slight diagonal. Make a bed of pepper and onions on each serving plate and top with the steak. Serve with fried potatoes.
© 1998 Joyce Goldstein. All rights reserved.