Pot-Roasted Club Steak with Piquillo Peppers

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