Pot-Roasted Club Steak with Piquillo Peppers


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here's a dish that's truly prepared in slow motion. A thick, lean cut of beef is lightly salted, slicked with olive oil, and left to marinate overnight. The meat is seared in a deep heavy pot until crusty on the outside. Finally the pot is covered, and the meat is finished over low heat. No liquid is added, but because of its thickness, the meat steams and browns at the same time.

The beef comes out perfectly cooked, rare and juicy. With it, I serve a cazuela filled with small, lush piquillo peppers. These marvelous peppers, purchased in jars or cans, are heated slowly until they release their juices, making an unctuous and colorful garnish.


  • 2 to 2¾ pounds boneless club steak, cut 2¾ to 3 inches thick, well trimmed
  • ½ teaspoon coarse sea salt
  • 3 tablespoons plus 1 teaspoon extra virgin olive oil
  • 8 garlic cloves, peeled but left whole
  • 1 jar (10 ounces) piquillo peppers, preferably from Lodosa
  • Salt and freshly ground pepper
  • Several drops of very fine sherry wine vinegar


  1. As soon as you bring the meat home, lightly salt it on both sides, set on a flat oiled plate, and dribble 1 teaspoon olive oil over the exposed side. Cover loosely with plastic wrap and refrigerate overnight.
  2. The next day, about 2 hours before you plan to serve the meat, place tablespoons of the olive oil in a deep 2- or 3-quart enameled cast-iron casserole, iron pot, or Dutch oven. (The pot should be just large enough to hold the meat.) Add half the garlic cloves and slowly cook until they turn golden and the oil smells aromatic. Remove and discard the garlic, add the meat to the pot, raise the heat to medium-high, and sear on all sides, about 15 minutes in all.
  3. Cover the pot and reduce the heat to medium-low. Cook for 1 more minute. Remove the covered pot from the heat. Allow the meat to rest for exactly 40 minutes without opening the pot.
  4. Meanwhile, after the meat has rested for 20 minutes, begin to prepare the piquillo peppers. Place the remaining garlic cloves and oil in a large nonstick skillet or earthenware cooking dish set over a heat diffuser and set over medium-low heat. When the garlic begins to turn golden, add the peppers and all the juices in the can or jar and cook for 10 minutes. During this time, shake the dish often so that juices exuded from the peppers mix with the oil. Do not turn the peppers over, but do move them around a bit so that they do not stick to the bottom of the pan. From time to time, tilt the pan and spoon the boiling juices over the top parts of the peppers. Set half off the heat, partially cover, and keep hot. Season with salt and pepper, and, if desired, a drop or two of very fine sherry wine vinegar.
  5. After 40 minutes of resting, the meat should be perfectly cooked. Slice the steak and arrange, overlapping, on a large serving plate. Skim the pan juices and dribble them over the meat. Surround with the peppers.